English Lemon Shortbread Strips
This lovely shortbread cookie is filled with lemony taste and topped with a luscious lemon-flavored icing. A little lemon zest on top finishes off this perfect cookie. Great for holiday baking and special desserts.
- 2 cups unsalted butter softened
- 1 cup sugar
- 1/4 cup lemon juice
- 4 tsp. freshly grated lemon zest
- 4 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 3 cups powdered sugar
- 4 tbsp. unsalted butter softened
- 4 tbsp. lemon juice
- 2 tbsp. freshly grated lemon zest for garnish
Preheat oven to 350°.
Mix butter, sugar, lemon juice and lemon zest with an electric mixer until well combined.
Add flour and mix on low speed until coarse crumbs result.
Spray a 10x15” jelly roll pan with cooking spray.
Press shortbread mixture into pan.
Bake at 350° for 30-35 minutes until toothpick inserted in center comes out clean.
Combine all ingredients except lemon zest with electric mixer until well mixed.
Spread over cooled shortbread.
Garnish with fresh lemon zest.
Allow icing to set about 30 minutes before cutting into strips.
NOTE: The cookie mixture is somewhat dry and crumbly. You will have to press very firmly into the pan in order to get the crumbs to adhere together.
NOTE: I doubled these ingredients for an 18x26” three-quarter sheet pan.
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