English Lemon Shortbread Strips

How could something so easy to make be so melt in your mouth good!

Shortbread cookies have been a long time favorite of mine.   I just can't resist these buttery, tender absolutely melt in your mouth cookies. It's just amazing to me how flour, sugar, butter , and in this case lemon too, come together so quickly and easily to make the best cookies ever.  The recipe said to make these in a 15x10x1 jelly roll pan which would have been more than Paul and I needed so I halved the recipe and made them in a 9 inch square glass baking pan. The baking time stayed the same, about 30 minutes give or take a few. I halved the glaze as well.  I decided to put the glaze on the baked shortbread straight from the oven so it would sink into the top as it cooled.  Oh my, this is so incredibly tender, buttery and moreish.  The lemon in the shortbread and glaze is just perfect.  You'll have to excuse me while I go sneak another nibble!  Enjoy!

English Lemon Shortbread Strips were shared at
Munching Monday's Linky Party
Treasure Box Tuesday Linky Party
The Hearth and Soul Blog Hop
The Gathering Spot Linky Party
Bloggers Brags Pinterest Party
Totally Tasty Tuesdays Linky Party
Handmade Tuesdays
Tuesday Talent Show

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English Lemon Shortbread Strips
Land O Lakes

( I halved this recipe and made them in a 9 inch square glass baking pan.  Baking time was the same.)

Shortbread

Makes 5 Dozen

2 cups Land O Lakes® Butter, softened

1 cup sugar

1/4 cup lemon juice

4 teaspoons freshly grated lemon zest

4 1/2 cups all-purpose flour

Glaze

1 cup powdered sugar

2 tablespoons Land O Lakes® Butter, softened

2 tablespoons lemon juice

Garnish

1 tablespoon freshly grated lemon zest

Directions

Heat oven to 350°F. Combine all shortbread ingredients except flour in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until mixture resembles coarse crumbs.

Press dough evenly into lightly greased 15x10x1 jelly-roll pan. Bake 30-35 minutes or until light golden brown. Cool completely.

Combine all glaze ingredients in small bowl with wire whisk until smooth.

Spread thin layer of glaze over cooled shortbread; sprinkle with 1 tablespoon lemon zest, if desired. Let stand 30 minutes to set. Cut into 2 1/2x1-inch strips.