Such a sweet (and tart) little cookie! They won't last but don't let that stop you. The base is a simple shortbread recipe made with powdered sugar and cream of tartar to ensure a perfectly crispy-melty texture. The icing is powdered sugar, lemon juice, and melted butter. The zest over the top while the icing hardens reminds people that they are lemon (super-lemon) cookies...plus doesn't it look so pretty?!
Easily vegan: use vegan sugar and butter.
You'll need 3 large or 4 medium lemons for this recipe!
Ingredients: 1/2 cup softened butter, 2/3 cup powdered sugar, 1/2 tsp. vanilla extract, 1 1/3 cups all-purpose flour, 1/4 tsp. cream of tartar, 1/8 tsp. sea salt, zest of 1 lemon. Icing: 1 cup powdered sugar, 1 tbsp. melted butter, 2-3 tbsp. lemon juice, 2 tbsp. lemon zest.
Makes about 20 cookies.
1. In a bowl, cream together the butter, powdered sugar and vanilla extract until pale and smooth. 2. In a separate bowl, whisk together flour, salt, and cream of tartar. Add to the wet ingredients, mixing until you have a crumbly dough. 3. Gather dough into a ball, and roll out on a lightly floured surface to 1/4 inch thick. Cut out cookies and place them onto parchment paper-lined baking sheets. Chill cookies for 15 minutes. 4. Meanwhile, preheat the oven to 350* F. 5. Bake cookies for 9 minutes, or until the edges have just begun taking on color. Cool completely. 6. Make the icing by stirring together powdered sugar, melted butter, and lemon juice. Add the lemon juice slowly until you have a medium-thick, drizzling consistency.