English Lemon Shortbread Strips

English Lemon Shortbread Strips
Adapted from Land O Lakes via Culinary in the Country

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 combine. 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.

Makes about 40 cookies.

We talked about this recipe here.