Best Lemon Rose Shortbread Cookies. Lemon and vanilla-scented buttery shortbread cookies with a generous lemon icing. These are simple, attractive, tasty, and fun! Best (and most romantic) sweets to bake this month.
Mix the butter, sugar, lemon zest, dried roses, and vanilla in a large basin for 3-5 minutes until light and fluffy. The dough forms a ball after beating in the flour.
Instruction
2
Between two lightly floured parchment sheets, roll the dough to 1/4 inch thickness. To avoid dough sticking, use enough flour. With a heart-shaped cookie cutter or your favourite, cut the cookies.
3
Carefully place cookies on a parchment-lined baking sheet. Wrap the baking sheet in plastic wrap and freeze for 10–20 minutes until solid. Roll out scraps and repeat with dough.
4
Pre-heat the oven to 350. The cookies should be faintly brown after 12-14 minutes on the middle rack. After 5 minutes on the baking sheet, transfer to a wire cooling rack to finish cooling.
5
Make glaze. Mix powdered sugar, lemon juice, and 1 tablespoon water in a medium bowl until smooth and drizzling. Add 1 tablespoon of water at a time to thin the glaze till drizzling.
6
For pink, add 1-2 drops blood orange juice. Dip cookie tops in glaze and drip off excess. Decorate with fresh roses on a wire rack. Cookies can last 4 days in an airtight container.