These light, crisp lemon shortbread cookies are delightful by themselves, but we like them best paired with Strawberry Buttermilk or Roasted Pistachio Ice Cream. Check out other favorite ice cream sandwich cookies and ice cream recipes here!
Lemon Shortbread Ice Cream Sandwich Cookie
Makes about 20
Ingredients
- 1 cup (227 grams) unsalted butter, softened
- 1 cup (120 grams) confectioners’ sugar
- 1 teaspoon vanilla bean paste
- Zest of 3 lemons
- 2 cups (250 grams) all-purpose flour
- ½ teaspoon (1.5 grams) kosher salt
Instructions
- In a medium bowl, beat butter and confectioners’ sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add vanilla bean paste and zest, beating until combined.
- In a medium bowl, whisk together flour and salt. Gradually add flour mixture to butter mixture, beating until combined.
- Divide dough in half, and shape into 2 disks. Wrap in plastic wrap. Refrigerate for at least 30 minutes.
- Preheat oven to 325°F. Line 2 baking sheets with parchment paper.
- On a lightly floured surface, roll each disk of dough to 1⁄4-inch thickness. Using a 21⁄2- inch fluted round cutter, cut dough. Place on prepared pans.
- Bake until firm but not browned, 7 to 8 minutes. Let cool completely on wire racks.
