Glazed Lemon Squares
1 cup butter
1 cup confectioners sugar (10x)
Zest from 1/2 lemon (Use the other half in the glaze)
1 Tablespoon vanilla extract
2-1/2 cups AP flour
1/2 teaspoon salt
Using a mixer on high-speed, cream butter, 10x sugar, zest and vanilla 3-4 minutes; until light and fluffy.
While the butter and sugar are creaming, measure and mix the flour and salt into a bowl. Scrape down the bowl. On low-speed, add the flour mixture to the creamed butter and sugar.
Mix only until the mixture comes together and resembles crumbs. Do not over mix. Transfer the dough to a non-stick 9 x 12 cake pan. Cover with plastic wrap and pat the dough evenly into the pan.
Place in the refrigerator or freezer until the dough becomes thoroughly chilled.
Preheat the oven to 300°F. Clean up the kitchen. Once the dough is chilled, place it in the oven and bake for 35 minutes or until the edges are just beginning to turn golden brown. The shortbread will remain pale.
Remove from oven and cool on a rack. Cut the shortbread while still warm. You get a cleaner cut edge.
Once cooled; remove the cut shortbread and put them on a rack which is placed over a clean sheet pan.
Make the glaze just before you are going to pour it over the cookies. Be sure the cookies are completely cool so the glaze does not run or melt off.
Randomly pour the glaze. DO NOT spread the glaze as the cookies are crumbly and you will not have a smooth glaze. If you make a lot of glaze you can cover them and decorate them like petit fours.
To make the Lemon Glaze:
Zest from the other half of the lemon used in the mix
2 cups confectioners sugar (10x)
1/4 cup lemon juice
Sift the sugar to ensure no lumps. Add the zest, stir it in and then add the juice. Mix until smooth with a fork. Whisking will add too many bubbles.
Pour over cooled shortbread cookies. Allow glaze to dry about an hour longer before storing.