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Lemon Shortbread Cookies

I received this recipe from my cousin who tried to duplicate cookies she loved from a restaurant. It was in a cookbook she made for the family for Christmas! —Lorie Miner, Kamas, Utah
  • Total Time
    Prep: 25 min. Bake: 15 min./batch + cooling
  • Makes
    2 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 4 teaspoons grated lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons plus 1-1/2 teaspoons cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • DRIZZLE:
  • 1/2 cup confectioners' sugar
  • 2 to 3 teaspoons lemon juice

Directions

  • Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy, 3-5 minutes. Beat in lemon zest and vanilla. Combine the flour, cornstarch, nutmeg, and salt; gradually add to creamed mixture and mix well. (Dough will be crumbly.) Shape into a ball.
  • On a lightly floured surface, press dough to 1/2-in. thickness. Cut with a floured 1-in. fluted cookie cutter; place 1 in. apart on ungreased baking sheets. Prick cookies with a fork. Reroll scraps if desired.
  • Bake until firm, 12-15 minutes. Cool for 2 minutes before carefully removing to wire racks to cool completely.
  • Combine confectioners' sugar and lemon juice; drizzle over cookies. Store in an airtight container.
Nutrition Facts
1 cookie: 77 calories, 4g fat (2g saturated fat), 10mg cholesterol, 39mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.
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