Lemon Shortbread Cookie Recipe

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• Extra powdered sugar for dusting (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.

3. Add Lemon Zest and Juice: Add in the lemon zest and fresh lemon juice, then mix until well combined.

4. Incorporate Flour and Salt: Gradually add the all-purpose flour and salt to the mixture, mixing until a dough forms. Be careful not to overmix.

5. Shape the Dough: Transfer the dough onto a lightly floured surface. Roll it out to about 1/4 inch thickness. You can use cookie cutters to cut out desired shapes or simply slice the dough into squares or rectangles.

6. Arrange on Baking Sheet: Place the shaped cookies onto the prepared baking sheet, leaving a little space between each cookie.

7. Bake: Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden brown.

8. Cool and Dust (Optional): Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If desired, dust the cooled cookies with powdered sugar for an extra touch of sweetness.

9. Serve and Enjoy: Once cooled and dusted, serve these delightful lemon shortbread cookies with a cup of tea or coffee, or pack them up for a lovely homemade gift!

Note: These cookies can be stored in an airtight container at room temperature for up to one week. Enjoy the zesty, buttery goodness of these lemon shortbread delights!