Lemon Shortbread Cookies

Gather the ingredients - * Butter * Powdered sugar * Lemon zest * Flour * Milk * Lemon extract

– Preheat oven to 350 degrees F and line two baking sheets with parchment paper. – Beat the butter on medium speed using a hand or stand mixer until it is light and fluffy.

– Turn the mixer to low  speed and add in the powdered sugar and lemon zest.  Mix until well  incorporated, scraping down the sides of the bowl as needed. – With the mixer on low speed, gradually add in the flour.

– Next, add in the milk and lemon extract. – Keep  mixing until a shaggy dough forms - about 1 minute.  Form the dough  into a disk and wrap it in plastic wrap.  Refrigerate for 15 minutes  (this will help make the dough easier to roll and cut). – On a lightly floured surface, roll out the chilled dough until it is 1/4" thick.

– Using a cookie cutter of your choice, cut out the cookies and place them on the baking sheets. – Place the sheets in the freezer for 10 minutes to chill the dough again (this prevents spreading). – Bake  until the edges of the cookies are golden brown - about 12-14 minutes.

Transfer to a wire rack to cool and then store in a plastic container  at room temperature for up to 3 days.

Full recipe at mildlymeandering.com