Easy Meyer Lemon Shortbread Cookies

An easy cookie to make with the wonderful flavor of meyer lemons. These cookies are nice and crips around the edges with a buttery chewy center. There is just enough meyer lemon flavor without overpowering the cookies at all!

Easy Meyer Lemon Shortbread Cookies

Yield: 2 1/2 dozen cookies

Ingredients:

- 227g (1 cup) unsalted butter, softened

- 150g (~3/4 cup) granulated sugar

- 120g (3/4 cup) powdered sugar, sifted

- 1/2 tablespoon grated meyer lemon zest (~1 lemon)

- 29 milliliters / 2 tablespoons meyer lemon juice (~2 lemons)

- 15 milliliters / 1 tablespoon vanilla extract

- 2 ½g (1/2 teaspoon) salt

- 265g (~2 cups) all-purpose flour, sifted

Instructions:

1. Pre-heat oven to 350 degrees

2. Line baking sheets with parchment paper or slipat; set aside

3. Cream butter and sugars with lemon zest until light and fluffy

4. Add lemon juice, vanilla and salt and beat until well combined

5. Stir in flour

6. Scoop with a medium cookie dough scoop (2 tablespoons each) onto prepared cookie sheets about 2 inches apart

7. Bake for 13-15 minutes or until very light brown around the edges

8. Allow cookies to cool on cooling rack

9. Store cookies in an airtight container at room temperature up to one week or in the freezer for up to two months