These Meyer lemon shortbread cookies are a year-round treat! The perfect accompaniment to tea or coffee, they absolutely melt in your mouth. The beautiful glaze leaves such a smooth and delicious canvas for decorating, too.
Ingredients for Shortbread Cookies
1 cup granulated sugar
1 cup powdered sugar
1 cup unsalted butter, softened
1 cup Round Pond Meyer Lemon Olive Oil
2 whole eggs
6 cups All-purpose flour
½ tsp Kosher salt
1 tsp cream of tartar
1 tsp baking soda
zest from 1 lemon
juice from 1 lemon
Ingredients for Glaze
2 cups powdered sugar
Preheat oven to 325F. In a bowl, mix together the dry ingredients and set aside, (flour, cream of tartar, baking soda, and salt). In another bowl, cream together the granulated sugar, powdered sugar, and butter, until light and fluffy. Slowly add Meyer Lemon Olive Oil and beat until fully incorporated. Add eggs one at a time. Then add zest and lemon juice. Add dry ingredients and mix gently till just moistened. Scoop finished cookie batter onto a flat baking tray and flatten each scoop slightly.
Bake cookies in preheated oven for 8-10 minutes, until edges of cookies are just dry and starting to turn color. Take care not to over-bake! Cool completely before glazing.
For the glaze, mix together the sugar, juice, and zest until glaze is smooth. The glaze should be thin, but not too runny. Apply to cool lemon shortbread cookies with a pastry brush. Sprinkle with nonpareils, dragées, or lavender sugar.