Welcome back to regular scheduled programming! While it’s been nice reminiscing about our recent travels to Greece, it feels good to be back in the kitchen whipping up summer recipes and creating new DIYs to share on this space. First up, are these mouthwatering lemon shortbread cookies.
I baked a batch of these cookies as a midweek surprise for Ian. While most people argue whether Thin Mints or Caramel Delights are the best Girl Scout cookies – Ian strongly believes Lemonades come out on top. I was hesitant to join him on this polarizing view, but after enjoying a Lemonade cookie on a warm summer’s night, I could see where he was coming from.
Sadly, since Lemonades are not a crowd favorite, Girl Scout stands only carry a small number of boxes. Ian tried to get his hands on as many as he could manage, but still came up short. Therefore, being the loving wife I am, I decided to attempt baking a batch of my own Lemon Shortbread cookies. If you have a Lemonades lover in your life, make their day and follow the recipe below!
Lemon Shortbread Cookies
- 1 C. flour
- 1 C. powdered sugar
- 1 stick butter, room temperature
- 1/2 tsp. salt
- 1 Tbs. lemon juice
- 1 Tbs. milk
- Preheat oven to 325˙
- In a stand mixer, beat butter until smooth
- Slowly add in 1/2 C. of powdered sugar until smooth
- In a separate bowl, stir together the flour and salt
- Gradually add the flour mixture to the butter mixture
- Mix until the dough sticks together when pinched
- Cover the bowl and place in the fridge for 30 minutes
- Lightly flour your surface and roll out the dough to be 1/4 inch thick
- Use a cookie cutter to cut out cookies
- Place cookies on a baking sheet and bake for 25-30 minutes or until slightly golden
- Remove from oven and let cool
- Mix together the lemon glaze by adding 1/2 C. powdered sugar in with the lemon juice and milk.
- Drizzle cookies with the glaze and set aside for 30 minutes for the glaze to set.