Since it isn't socially acceptable to drink margaritas at all hours of the day, I've been forced to find alternate uses for citrus fruits. In my latest lemon adventure I combine my sour friend with butter. Mmm... butter. These shortbread cookies smell delicious while baking and taste so great you won't be able to stop eating them. You can make them large (as seen here) or into smaller cookies (allowing you to justify eating 10-12 at a time).
- 2 1/4 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter
- 3/4 cup granulated sugar
- 1 egg
- 2 tablespoon grated lemon peel, divided
- 1 teaspoon vanilla
- 1 cup powdered sugar
- 4-5 teaspoons lemon juice
- Preheat oven to 375 degrees
- Beat butter and sugar in large bowl on medium speed until light and fluffy. Beat in egg, 1 tablespoon lemon peel and vanilla until well blended. Beat in flour, baking powder, and salt on low speen until blended.
- Drop dough by level 1/4 cupfuls onto ungreased cookie sheets, spacing 3 inches apart. Flatten dough until 3 inches in diameter with bottom of glass that has been dipped in sugar.
- Bake 12-14 minutes or until cookies are just set and edges are golden brown. Cool on cookie sheets 2 minutes; transfer to wire racks. Cool completely.
- Combine powdered sugar, lemon juice and remaining 1 tablespoon lemon peel in small bowl; drizzle mixture over cookies. Let stand until icing is set.