Lemon shortbread cookies

Ingredients

For the Lemon Cookies

1 cup unsalted butter 2 sticks; softened

1/2 cup powdered sugar

1 tablespoon lemon zest fresh

1/2 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

For the Snowy Coating

3/4 cup powdered sugar for rolling

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Directions

1. Preheat the Oven: Preheat your oven to 325°F. Line a large baking sheet with parchment paper.
2. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and 1/2 cup powdered sugar with an electric mixer for 2-3 minutes, until smooth, light, and fluffy.
3. Add the Lemon Flavor: Mix in the fresh lemon zest and vanilla extract until evenly distributed throughout the butter mixture.
4. Incorporate the Dry Ingredients: Gradually add the all-purpose flour and salt, mixing on low speed just until a soft, slightly crumbly dough forms. Avoid overmixing.
5. Shape the Cookies: Scoop small portions of dough and gently roll them into
1-inch balls. Arrange them on the prepared baking sheet, spacing them about
2 inches apart.
6. Bake: Bake for 14-16 minutes, or until the cookies are set and lightly golden underneath while remaining pale on top.
7. Cool Slightly: Remove the cookies from the oven and let them rest on the baking sheet for approximately 5 minutes. They will be delicate while warm.
8. First Sugar Coating: While the cookies are still warm, gently roll each one in powdered sugar until evenly coated.
9. Cool Completely: Transfer the cookies to a wire rack and allow them to cool completely.
10. Second Sugar Coating: Roll the cooled cookies in powdered sugar once more to create a thick, beautiful snow-white finish.