Lemon Shortbread

 Lemon Shortbread

1 1/2 cups butter salted, softened
1 cup powdered sugar
3 tbsp lemon juice freshly squeezed
1 tbsp lemon zest
3 cups all-purpose flour
Holiday Sprinkles
milk

Preheat oven to 325 F degrees.
Add the butter to the bowl of your mixer and blend until smooth on medium speed. Add the powdered sugar, lemon juice and lemon zest to the mixer bowl and continue mixing on low until fully incorporated. Scrape down the sides of the bowl. Add the flour and mix until well blended.

Roll out the dough until it is about 1/4 inch in thickness and cut them to your desired shape. I used a wreath cookie cutter.

Brush the top of the cookies with milk. Add your sprinkles on top of the cookie.

Bake for 12-15 minutes until just done (slightly golden in color). Do not let it get brown. Remove from oven and let cool for a couple minutes on the baking sheet. Transfer to wire rack to cool completely.