#shortbreadheaven

Delicate and buttery shortbread cookies with a zesty lemon glaze, ideal for a citrusy flavor burst.

Ingredients: 1 cup butter, softened. 1/2 cup powdered sugar. 2 cups all-purpose flour. Zest of 1 lemon. 1/2 teaspoon vanilla extract. Pinch of salt. 1/2 cup powdered sugar for glaze. 2 tablespoons fresh lemon juice for glaze.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy. Add the lemon zest and vanilla extract, and mix well. Gradually add the flour and salt, mixing until a dough forms. Roll out the dough on a floured surface to about 1/4-inch thickness. Cut out your desired cookie shapes using cookie cutters and place them on a baking sheet. Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden. Remove from the oven and let the cookies cool on a wire rack. In a small bowl, whisk together 1/2 cup powdered sugar and fresh lemon juice to create the glaze. Once the cookies are completely cooled, drizzle or spread the lemon glaze over the top of each cookie. Allow the glaze to set before serving or storing the cookies. Enjoy your delightful Lemon Glazed Shortbread Cookies!

Prep Time: 20 minutes

Cook Time: 15 minutes

With these buttery shortbread cookies, you can indulge in the rich flavors of maple and pecan. The subtle sweetness of maple syrup complements the nutty crunch of pecans perfectly, resulting in a truly irresistible treat.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup powdered sugar. 1/4 cup pure maple syrup. 2 cups all-purpose flour. 1/2 cup finely chopped pecans. 1/4 teaspoon salt.

Instructions: Melt the butter and mix it with the powdered sugar in a bowl until the mixture is smooth and creamy. Mix in the pure maple syrup until it's well mixed in. Add the all-purpose flour, chopped pecans, and salt one cup at a time. Mix the dough until it holds together. Make a log out of the dough that is about 2 inches across. Cover it with plastic wrap and put it in the fridge for at least an hour. Start by heating the oven to 350F 175C. Put the rounds of chilled dough on a baking sheet lined with parchment paper. Each round should be about 1/4 inch thick. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down.