Bready or Not: Lemon Shortbread Bites

If you love lemon, brace yourself. These Lemon Shortbread Bites are small, delicious, and poppable like potato chips.

This recipe would be perfect for a potluck or picnic or shower. Anywhere where you need small cookies that aren’t necessarily filling… if you manage to restrain yourself.

These things are sandy and light in texture, and the lemon glaze gives a refreshing, bright flavor that isn’t hardcore sweet.

That’s what makes these so dangerous. They are cookies you can easily grab by the handful.

If you have clear vanilla extract, that’s ideal for this recipe so that it doesn’t tint the glaze. But regular ol’ vanilla will certainly do.

I don’t know how long these cookies will keep. They tend to vanish rather quickly.

Modified from Pink Cake Plate.

Print Recipe

Bready or Not: Lemon Shortbread Bites

Be warned: this recipe makes dangerously-addictive lemony bites of shortbread! The recipes will make anywhere from 45 to 64 cookies, depending on how you slice up the dough, but keep in mind they will spread in the oven. For the glaze, use a clear vanilla extract, if possible, to keep the glaze white rather than tinted.

Course: Appetizer, Dessert, Snack

Keyword: cookies, lemon, shortbread

Author: Beth Cato

Ingredients

Cookies:

• 1 cup unsalted butter 2 sticks, softened
• 1/2 cup confectioners' sugar
• 2 cups all-purpose flour
• 1 teaspoon lemon extract
• 1 lemon zested and juiced

Glaze:

• 1/2 cup confectioners' sugar
• 1/2 Tablespoon fresh lemon juice more as needed
• 1/2 teaspoon vanilla extract clear, if available
• yellow or white sanding sugar optional

Instructions

• In a large bowl, beat together butter and sugar until fluffy. Gradually add in the flour, lemon extract, and zest.
• Lay out plastic wrap. Dump dough onto the surface and form into a 6-inch square about 3/4 inch thick. Completely wrap dough and set in fridge for at least two hours or overnight.
• Preheat oven to 325-degrees. Using a knife or bench knife, cut dough into small squares; note that they will spread in the oven. Set up on parchment-covered cookie sheet, with cookies spaced out.
• Bake 22 to 26 minutes, or until cookies are set and turning golden. Use parchment to slide them onto another surface to cool or let cool on cookies sheet.
• Mix confectioners' sugar, lemon juice, and vanilla extract, until it forms thick but oozy consistency. Drizzle glaze over cookies. If desired, immediately sprinkle sanding sugar on top to create a glittery shine.
• OM NOM NOM!