Lemon Shortbread Cookies

12 Tablespoons Clearly Organic Butter, softened

1/3 cup Clearly Organic Powdered Sugar

1/4 cup fresh lemon juice

Zest of two lemons

1 1/2 teaspoon Clearly Organic Vanilla

1 3/4 cup Clearly Organic Flour, sifted

1 Tablespoon corn starch

Cream softened butter and sugar in a standing mixer until light and fluffy. Add lemon juice, zest and vanilla. Mix on low until combined. Add flour and corn starch and continue mixing on low until dough is smooth. Place dough on a lightly floured surface then divide in half and roll dough into two logs, about 2 inches in diameter. Wrap in plastic and chill for at least 2 hours. Preheat oven to 350 degrees. Remove logs from the refrigerator and plastic wrap. Cut in 1/3 inch slices and place on baking sheet. Bake for 10-12 minutes or until the bottom is golden. Remove from oven and let cool on pan for 5 minutes. Let cool completely and then top with desired accent. Powdered sugar sprinkled on top or a drizzle of dark chocolate make a nice accent to this classic treat. Shortbread cookies go great served with a cup of tea.

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