LEMON-BUTTER SHORTBREAD COOKIES

Ingredients :

Cookies :

4 cups all-purpose flour

1/2 teaspoon of salt

1/2 teaspoon of baking yeast

2 cups unsalted butter at room temperature

1 cup powdered sugar

2 tablespoons of fresh lemon juice

Lemon glaze :

6 tablespoons unsalted butter, melted

1/3 cup lemon juice, or more to taste

3 cups of powdered sugar

lemons, zest

Directions:

Preheat the oven to 350 degrees F (175 degrees C).

Sift or whisk the flour, salt and baking powder in a bowl.

Place the butter in a large bowl and stir with a wooden spoon until very creamy. Add powdered sugar, lemon juice and flour mixture; stir until well blended.

Roll out dough on lightly floured surface until 1/4 inch thick. Cut into rounds using a round cookie cutter. Transfer cookies to ungreased baking sheets.

Bake in preheated oven until cookies are lightly browned on bottom but still very light on top, about 10 minutes. Let cookies cool on baking sheets for about 2 minutes before transferring to wire racks to cool completely.

Whisk the melted butter and lemon juice in a small bowl. Add lemon zest and whisk again. Whisk in powdered sugar, one cup at a time. Add lemon juice if necessary to obtain a fine consistency.

Dip the top of each cookie into the glaze and transfer to a wire rack placed on waxed paper or parchment paper. Let cookies stand until glaze is set, about 2 hours.

Store cookies in an airtight container between layers of wax paper.

Per serving: 317 calories; 18.4 g total fat; 48 mg cholesterol; 62 mg sodium. 36.6 g carbohydrates; 2.4 g protein