These super simple Lemon Blossom Shortbread cookies taste like sunshine! An old fashioned recipe from Grandma's files. Guaranteed to be a favorite!
3CupsAll Purpose Flour
1/3Cupfresh or bottled lemon juice
few drops yellow food coloringoptional
In large mixing bowl combine butter and sugar. Mix well with electric mixer until creamy and combined. Add in lemon juice and mix again.
In separate bowl stir together with a spoon flour, baking powder, baking soda, and salt. Add this to the butter mixer and beat with an electric mixer until well incorporated and a dough forms. Cover or wrap dough and refrigerate for an hour.
Roll out dough to 1/4 inch thickness on floured surface. Cut with small circle cutter (I used 1-1/2 inch). Place on ungreased baking sheets and bake at 400 for about 8 minutes. Remove to cool.
To make glaze
Combine glaze ingredients and stir with a spoon until lumps disappear. Spoon a little bit into center of each cookie and spread around with the back of a spoon. Make more glaze if needed. Allow to dry for an hour or so and then stack cookies and store in cookie jar.