Lemon Shortbread Cookies Recipe

The lemon shortbread cookies that you are about to consume are a delicious and simple dessert that you can have in the afternoon.


1 cup (2 sticks) unsalted butter, softened ½ cup sugar ½ teaspoon salt Zest of 1 lemon, divided 1 ¾ cups flour ¼ cup cream 1 cup powdered sugar ½ teaspoon almond extract



Mix butter, sugar, salt, and ½ lemon zest in a bowl. Mix well. Mix in flour to make a crumbly dough. Form the dough into a rectangle block on foil or plastic wrap.


Wrap the dough block and refrigerate for 30 minutes.While the dough chills, preheat the oven to 375 F.Take the refrigerated dough and slice it into ½-inch thick cookies.


Bake the cookies on a baking sheet for 20–25 minutes until the edges are just starting to brown. Cool biscuits on wire racks.  


Mix the cream, powdered sugar, and almond essence while the cookies cool to form the glaze.  


After the cookies cool, glaze them and sprinkle the other half of the lemon zest. Serve with milky tea in the afternoon or espresso after dinner.  


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