top of page

Lemon Sweetheart Shortbread Cookies

INGREDIENTS

Ingredients

  • 2 sticks (1 cup), salted butter

  • ½ cup granulated sugar

  • Zest from 1 lemon

  • 1 tbsp vanilla extract

  • 2 ½ cups all-purpose flour

  • Dried rose petals (for decorating)

Greek Yogurt Glaze

  • ½ c. Maple Hill unsweetened plain Greek yogurt

  • 2 cups powdered sugar

  • 1 tbsp lemon juice

  • 1/4 tsp vanilla extract

  • Pinch of salt

  • ½-1 tsp beetroot powder

Photo of Lemon Sweetheart Shortbread Cookies

PREPARATION

  1. In a large mixing bowl, beat together the butter, sugar, vanilla extract, and lemon zest until light and fluffy. Add the flour and mix until combined and the dough forms a ball.

  2. Roll out the dough on a lightly floured surface to ¼ thickness. Cut out the cookies with a heart shaped cookie cutter or your favorite shape. Roll out the scrapes and repeat until all the dough is used.

  3. Transfer to a parchment lined baking sheet and cover, then place in the freezer to firm for 20 minutes.

  4. Preheat oven to 350F and bake cookies for 12 minutes or until lightly golden. Allow to cool completely before adding the glaze.

  5. Meanwhile, make the glaze: whisk together all ingredients until smooth. May need to add more powdered sugar or adjust with a splash of water. The consistently so should be that of glue (not too thick and not to thin where it won’t adhere to the cookies). Add more beetroot powder for a darker pink.

  6. Dip the tops of the cookies into the glaze, allowing excess t drip off then transfer to a wire rack. Sprinkle with dried rose petals. Enjoy!

bottom of page