Line a cookie sheet with parchment paper, and pre-heat the oven to 325F.
Mix the butter and sugar in a mixing bowl with a fork until well combined.
Add the flour , lemon juice, and zest to the butter mixture, and mix until it forms a soft dough.
Roll out the shortbread dough on a lightly floured surface to between ¼" and ½" in thickness
Use a cookie cutter and cut out the shortbread cookies. Place the individual cookies on the parchment lined cookie sheet making sure they are evenly spaced and not to crowded.
Bake the lemon shortbread cookies for 15 minutes. Immediately remove the cookies from the oven and place them on a wire rack to cool.
While the cookies cool, mix the icing sugar and lemon juice in a bowl to make the lemon glaze. Pour the glaze over the cooled cookies, and refrigerate the cookies until the glaze is fully set.
Serve the lemon shortbread cookies garnished with fresh lemon zest.
Nutrition
Calories: 2844.3kcal
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.