Lemon Shortbread Cookies

1. Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add in 1 tablespoon lemon juice, 1 tablespoon zest, and 1/2 teaspoon salt, and mix until incorporated. Add in 1 cup of flour, and mix just until combined. Add in remaining flour, and mix until dough comes together.

2. Turn dough out onto a lightly-floured surface and roll 1/4-inch thick with a rolling pin. Cut out shapes using a 2-inch cookie cutter. Re-roll and cut dough scraps as needed. Refrigerate cut cookies for 20 minutes before baking.

3. Preheat the oven to 325 degrees F (165 degrees C). Line two baking sheets with parchment paper or silicone baking mats. Place cookies 1 inch apart on prepared baking sheets.

4. Bake in the preheated oven until cookies begin to turn golden brown on the bottom, 12 to 17 minutes. Cool a few minutes on the baking sheets before removing to a wire rack to cool completely.

5. Whisk powdered sugar, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, and 1 pinch salt together in a bowl until completely smooth. Add heavy cream to thin icing if needed--or more powdered sugar if icing is too thin. Drizzle over cooled cookies. Allow icing to set before serving.

Cook's Note:

The number of cookies this recipe makes will vary depending on the thickness of the rolled-out dough, and the size of cookie cutter used.