Lemon Shortbreads

 

Ingredients 

1 cup butter, softened
1/2 cup confectioners' sugar
1/4 cup sugar
1 teaspoon salt
1 teaspoon grated lemon zest
2 cups all-purpose flour

GLAZE

2 cups confectioners' sugar
2 teaspoons grated lemon zest
3 tablespoons lemon juice
Colored sugar

Directions

1.  Beat butter, sugars and salt until blended; beat in lemon zest. Gradually beat in flour. Divide dough in half. Shape each into a disk; wrap. Refrigerate 30 minutes. Let dough stand at room temperature 5-10 minutes to soften slightly.

2.  Preheat oven to 325°. Roll each portion of dough between two pieces of waxed paper to 1/4-in. thickness. Cut dough with a floured 1-1/2-in. heart-shaped or other cookie cutter. Place 1 in. apart on lightly greased baking sheets.

3.  Bake until bottoms are lightly browned, 7-10 minutes. Remove to wire racks to cool completely.

4.  For glaze, mix confectioners' sugar, lemon peel and lemon juice until smooth; spread over cookies. Sprinkle with colored sugar.