These lemon shortbread cookies sound absolutely delightful! The combination of tangy lemon zest and juice with the sweet powdered sugar glaze is sure to make these cookies a hit. Here’s a breakdown of the ingredients and preparation steps:
**Ingredients:**
– 2 1/2 cups all-purpose flour
– 1/2 teaspoon kosher salt
– 3/4 cup vegan butter, softened (such as Earth Balance or Miyoko’s)
– 3/4 cup granulated sugar
– Zest from two lemons
– 1 teaspoon vanilla extract
– 4 tablespoons aquafaba (the liquid from a can of chickpeas)
– 1 1/4 cups powdered sugar
– 2 tablespoons fresh lemon juice
**Instructions:**
1. Beat the softened vegan butter, granulated sugar, lemon zest, and vanilla extract together until light and fluffy.
2. Add the aquafaba to the butter mixture and stir until just blended.
3. In a separate bowl, mix together the all-purpose flour and kosher salt. Add this mixture to the butter mixture and mix until just blended.
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This is so good that I get requests for Sunday brunch all the time!
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Muffins ready for the oven in 2 minutes
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