Lemon Shortbread Heart Cookies Recipe

Instructions

1. Grate zest.
2. Cut each stick of butter into slices then dice into cubes.
3. In the bowl of a food processor-8-cups or larger, pour flour, both sugars and salt. Pulse briefly, 3 to 5 seconds to combine. Add lemon zest and butter cubes. Pulse again, this time for 15 to 20 seconds until the dough has small flecks of butter and has started to combine. Don’t over mix.
4. Take dough out of the food processor onto wax paper. Gather together with your hands and squish to combine. This is similar to making a pie crust. Don’t overwork the dough but just keep pushing any loose flour together until the dough is well-combined. Flatten into a circle. Wrap tightly in plastic wrap or slide into a plastic bag. Put dough in the refrigerator to chill for at least an hour.
5. Remove the dough from fridge and let sit for about 15 to 20 minutes until the dough is room temperature.
6. Put parchment paper on counter and using a rolling pin, roll the dough to about a ¼ inch. Cut with a cookie cutter and place on a parchment lined baking sheet. These cookies won’t spread so you can fit several on one cookie sheet depending on what size cookie cutter you’re using.
7. Bake at 350 for 10 to 12 minutes.

Make lemon glaze

1. In a medium-sized bowl or in a stand-mixer, combine two cups confectioners’s sugar and a third of a cup of freshly squeezed lemon juice until opaque and glossy-about two minutes.
2. Let cookies cool completely before glazing.
3. To glaze cookies, dip the top of each cookie in the bowl of lemon glaze, give a shake to remove any excess glaze. Put cookies on a rack or on a sheet of wax paper to let dry, which will take about 30 minutes.