Lemon Shortbread Cookies

It's official - it's spring time! And what is more indicative of spring than citrus!? So now I have a beautiful vase full of lemons, limes, and clementines, which makes a beautiful centerpiece for our apartment's bar, and allows me to have zest and fresh juice any time I would like. The first spring time citrus recipe? Lemon shortbread cookies!

Lemon Shortbread Cookies

2 sticks butter, softened

1/2 cup sugar

1 tsp lemon zest

2 1/2 cups all purpose flour

juice of half a lemon

Preheat oven to 325 degrees. Cream butter and sugar together until light and fluffy. Stir in half the flour by hand with a fork. Mix in lemon juice, then add the rest of the flour, all by hand. Not all of the flour will be incorporated easily, so pour the dough out on a clean surface and knead until all is incorporated. Roll out into a rectangle, about half an inch thick, and cut with a chef's knife or cookie cutters into desired shape. Bake on ungreased backing sheets for 20-25 minutes, or until golden brown on the bottom.

Glaze with lemon glaze, recipe to follow.

Lemon Glaze

1 cup of powdered sugar

juice of 1 lemon

a few tablespoons of milk

Place sugar in a bowl and squeeze lemon juice over top of sugar. Mix with a fork until a glaze forms. Thin with milk until desired consistency is reached. Spoon over top of cookies and allow to set for an hour at room temperature to harden.

These cookies are perfect for tea time, with a cup of coffee, or, in my case, for Tuesday night Bible Study. I hope you can share these with your friends and family soon!