Slice & Bake Lemon Shortbread Cookies

Hey guys!

Does anyone else out there remember when those delicious Pillsbury seasonally patterned cookies were slice & bake? And you could just gnaw on the log of cookie dough? Well, that was when my fascination with slice-and-bake cookies began.  More practically, slice and bake cookies are just easy to make- no rolling out a million little cookie balls, but rather just one big cookie log that you slice pieces off of and stick into the oven! They're also great if you don't want to bake all your dough at once, you can just slice n' bake a few at a time. Something else that's quick and easy? I am so glad you ask! Shortbread cookies. So, making a slice 'n bake shortbread cookie? A match made in heaven (or diet-hell). And with spring around the corner, why not add a sunny twist with some lemon zest? Have I peaked your interest yet?

What you'll need:
-1 cup butter (room temperature)
-1/2 cup powdered sugar
-2 cups flour
-zest of 2 lemons

What to do:
-Throw your butter into your mixing bowl, and whip it for a minute, then slowly add in your powdered sugar, and toss in your lemon zest.
-Next gradually add in your flour a 1/2 cup at a time as to avoid a flour-cloud situation.
-Once the flour is all mixed in and everything is evenly combined, dump your dough onto some wax paper- then you have to smoosh it into a log. This may a minute or two of finangling, but once you get it that's it- toss it in the fridge for at least an hour or until you're to bake those bad boys!
-When you're ready to bake them, heat your oven to 350 and put them in for 8 to 10 minutes until they are just barely starting to brown.
-If you're feeling extra zesty, juice your lemons and mix in some powdered sugar to make a glaze (as pictured).
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That's it! Your cookie log will keep in the fridge for up to 2 weeks in the fridge, or 2 months in the freezer- but that's only if you can resist eating them all in the first day.

Happy Baking!
Emily B