This small batch of soft and buttery Lemon Shortbread Cookies are highlighted with fresh lemon juice, plus zest! The cookies are light, bright, and easy to make - and they are perfect with a hot cup of tea!
In a medium mixing bowl, add the butter and 3 tablespoons of powdered sugar. Use a handheld mixer on medium-high speed to beat until creamy. Add the lemon zest, lemon juice and vanilla and beat until combined.
Sift the flour, cornstarch and salt over the top of the wet ingredients, and beat until combined.
Pour the dough onto a piece of wax paper or parchment paper. Roll into a 3-4 inch log, for approx. 2-inch diameter cookies. Refrigerate the dough for at least 30 minutes.
Preheat the oven to 350o degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchmet paper.
Remove the dough from the refrigerator and evenly slice the dough log into 10 cookies. I usually slice my cookies a little larger than 1/4 inch. Place the cookies on the prepared baking sheet. Bake for 11 minutes, or until the edges of the cookies are slightly golden.
Transfer the cookies to a wire rack to cool completely. Dust the cookies with the remaining powdered sugar prior to serving.
Notes
Serving Size - The number of cookies you yield from this recipes depends on how large/small you roll your dough into a log. And how thick/thin you slice the cookie dough. I slice my cookies just a tad bigger than 1/4 inch.