Lemon Shortbread Cookies

 

Ingredients
¾ cup Churned Style Butter, softened 
½ cup + 2 tbsp powdered sugar
½ teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon lemon zest (approximately one lemon)

Instructions
Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
Add butter and powdered sugar to a large mixing bowl. Use a handheld mixer, standing mixer, or a wooden spoon to mix them together until smooth.
Add the vanilla and lemon zest, then add the flour and mix until combined. Roll the dough into a ball and transfer to a floured surface.
Roll the dough out to about ¼ inch thickness. Use a cookie cutter to cut shapes out of the dough, then transfer the cookies to the baking sheets. Preheat the oven to 350°F and refrigerate the dough while it preheats.
Once the oven has preheated, bake the cookies (one baking sheet at a time if you are using more than one) until the edges have just slightly started to get a little bit of color, but are still pale, around 9-11 minutes. Don't over-bake! Let them cool on the baking sheet for 5-10 minutes before transferring to a cooling rack.
Enjoy!