Lemon Shortbreads

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/4 cup sugar
• 1 teaspoon salt
• 1 teaspoon grated lemon zest
• 2 cups all-purpose flour
• 2 cups confectioners' sugar
• 2 teaspoons grated lemon zest
• 3 tablespoons lemon juice
• Colored sugar

1. Beat butter, sugars and salt until blended; beat in lemon zest. Gradually beat in flour. Divide dough in half. Shape each into a disk; wrap. Refrigerate 30 minutes. Let dough stand at room temperature 5-10 minutes to soften slightly.
2. Preheat oven to 325u0b0. Roll each portion of dough between two pieces of waxed paper to 1/4-in. thickness. Cut dough with a floured 1-1/2-in. heart-shaped or other cookie cutter. Place 1 in. apart on lightly greased
3. .
4. Bake until bottoms are lightly browned, 7-10 minutes. Remove to wire racks to cool completely.
5. For glaze, mix confectioners' sugar, lemon peel and lemon juice until smooth; spread over cookies. Sprinkle with colored sugar.

butter, sugar, sugar, salt, lemon zest, flour, sugar, lemon zest, lemon juice, colored sugar

Taken from www.tasteofhome.com/recipes/lemon-shortbreads/ (may not work)