Lemon Shortbread Cookies (Yield - 2 dozen 3 inch cookies)
2 cups all purpose flour
1/4 teaspoon salt
1 cup unsalted butter at room temperature
1/2 cup powdered sugar
1 tablespoon finely grated lemon zest
2 tablespoons lemon juice
Step #1 - Mix together all the ingredients until well incorporated an the dough resembles playdough.
Step #2 - On a floured surface, roll dough 1/4 inch thick and cut with the cookie cutters of your choice.
Step #3 - Place cut out cookies on a well greased (or parchment covered) cookie sheet. To stamp, grease your rubber stamp with butter or cooking spray and press gently into the top of each cookie. Re-grease the stamp every 2-3 cookies as needed.
Step #4 - Place cookies in the refrigerator for 10 - 30 minutes before baking; this will help them hold their shape.
Step #5 - Bake at 350* until set, but not brown. For a 3 inch cookie, baking time is 8-10 minutes. Baking time varies depending on the size of your cookies. A cookie is set when it holds it's shape and slight cracks form in the surface. Cool completely before serving. Dust with powdered sugar if desired.