English Lemon Shortbread Strips
(Another winner from Culinary in the Country - Which they adapted from LandOLakes.)
These are vibrant and tasty. They are very easy to make. I took them to work and received lots of compliments (and a couple return-ees)!
For the dough
4 1/2 cups all-purpose flour
1 teaspoon salt
1 cup granulated sugar
1 tablespoon plus 1 teaspoon fresh grated lemon zest
1 pound (4 sticks or 32 tablespoons) unsalted butter, softened
1/4 cup fresh lemon juice
For the glaze
1 cup confectioners' sugar
2 tablespoons butter, softened
2 tablespoons fresh lemon juice
1 tablespoon fresh grated lemon zest
To prepare the dough
Preheat oven to 350 degrees. In a medium bowl, whisk together flour and salt. In a large mixing bowl, add sugar and zest - use your fingers to massage the zest into the sugar until very fragrant and combined. Add butter and beat mixture together until smooth. Add juice and mix until combined and creamy, making sure to scrape down the sides as needed. Add flour mixture and beat just until the mixture resembles coarse crumbs. Scoop mixture into a 10" x 15" baking pan coated with nonstick spray. Place into the oven and bake until the top is lightly golden, about 25 to 35 minutes. Remove and place pan on a wire rack to cool completely.
To prepare the glaze
In a small bowl, whisk together confectioners' sugar, butter and lemon juice until smooth. Spread glaze over the cooled shortbread and sprinkle with lemon zest, if desired. Set aside and let stand at least 30 minutes before cutting. The cooler the shortbread, the sturdier it will be. I like to let it sit overnight before cutting. (Except for one little tiny piece from a corner!)
Makes about 40 cookies.