Lemon Shortbread

Buttery and crisp lemon shortbread that comes together in one bowl with the simplest ingredients. I’ve included a lemon glaze in this recipe, but truthfully, my favorite way to make these cookies is to skip the glaze and instead add a sprinkle of sea salt before baking. These cookies are pure, simple comfort next to a cup of coffee or tea. Makes approximately 20 cookies.

Ingredients:

For the cookies:

• 95 grams unsalted butter, at room temperature
• 40 grams granulated sugar
• zest of 2 large lemons, finely grated
• 1/4 teaspoon salt
• 120 grams all-purpose flour
• Granulated sugar, for rolling (optional)

For the lemon glaze:

• 10 grams unsalted butter, melted
• 10 grams lemon juice, freshly squeezed
• 50 grams powdered sugar
• flaky sea salt, optional

Instructions:

1. Combine the salt, sugar and lemon zest in a bowl. Use your fingertips to rub the zest into the sugar (this step releases the lemon oils into the sugar and imparts a stronger lemon flavor).
2. Add the butter and mix until fully combined.
3. Add the flour and work together until a dough forms.
4. Divide the dough into two equal parts, and roll each half into a log about 3-4 cm wide.
5. Wrap the logs in plastic wrap and refrigerate for at least half an hour, or until firm enough to slice. (I like to keep these logs, wrapped, in an old paper towel roll to maintain their shape as they firm up).
6. Heat your oven to 170 Celsius or 340 Fahrenheit.
7. Optional: Spread sugar on a large plate or baking sheet, and roll each log in the sugar until it is fully coated.
8. With a sharp knife, slice the logs into circles slightly less than 1 cm thick.
9. Place on a lined baking sheet with a bit of space between the cookies – they spread a bit but don’t need too much room. Top with flaky sea salt, if desired.
10. Bake for about 10-15 minutes, or until they just start to get golden on the edges. Cookies baked for less time will be softer and slightly doughy in the middle, while cookies baked for a few minutes longer will be fully crisp and a bit crunchy.
11. Let cool completely.
12. To make the lemon glaze, combine the melted buter, lemon juice, and powdered sugar in a small bowl. Dip each cookie into the glaze and let the excess drip off, or use a small spoon to spread the glaze onto each cookie.
13. Enjoy! Cookies can be kept in an airtight container for a week, or frozen for longer storage.