If you're looking for an easy cookie recipe to bake that tastes amazing and holds up wonderfully in the mail look no further than this Pecan + Lemon Glazed Shortbread recipe. This buttery shortbread cookie is dipped in a lemony glaze and then sprinkled with toasted pecans.
1 - Place the flour and salt in a bowl. Stir to combine and then set aside.
2 - Put the butter and confectionary sugar in an electric mixer fitted with a paddle attachment. Cream the butter and sugar together until completely blended on medium speed. The butter should look whipped. Turn off the mixer, scrape down the sides, add the vanilla extract and then blend on high speed for 20 more seconds.
3 - With your mixer on low, begin adding the dry ingredients (flour + salt) slowly about a half a cup at a time. Scrape the sides down with a spatula and mix again to ensure all the butter is incorporated evenly into the flour. Shortbread dough should not be very sticky. If this is the case, add a few more tablespoons of flour until you can form the dough into a ball. Wrap in plastic and chill in the refrigerator for 15 minutes.
4 - While the dough is chilling prepare the lemon glaze. In a small bowl whisk together the lemon zest, confectioners sugar, and fresh lemon juice and let stand at room temperature. If you notice lumps from the sugar, don't worry! These will incorporate into the glaze after 20 minutes or so. Just give the glaze a good stir before you start dipping the cookies and the lumps should be all gone.
5- Preheat your oven to 325 degrees Fahrenheit. Line 2 baking sheets with parchment paper. If you don't have parchment paper no worries and just have the baking sheets ready. No need to grease.
6. Remove the dough ball from the refrigerator. Roll out the dough on a floured surface to about a 1/2 inch thickness. Using a cookie cutter of your choice cut out the shapes from the dough and move to the baking sheet. Once all the cookies are cut place in the refrigerator to cool for about 15 to 20 minutes. They should be hard to the touch so they hold their form.
7- Bake for 25 minutes or until you see a light toasted brown color on the edges. Transfer the cookies to a cooling rack. Once cool, dip the cookies in the lemon glaze and let dry on the rack. You should have enough glaze to do this twice to give the cookies a nice layer of lemon glaze. Sprinkle with the pecans (if using) and then let the cookies dry for 2 hours.
8-Before serving or packaging, sprinkle with confectioners sugar. These cookies get better after a day or two and can last a month or more in a tightly sealed container that is stored at room temperature. Refrigeration will make them last even longer.