Hey, what’s going on here? Some of us are trying to lose weight. I haven’t lost 55 lbs by eating lemon shortbread cookies coated with icing sugar…. Tuffy P has to be stopped. Call the sugar and butter police.

2/3 cup unsalted butter, softened
1/3 cup + 1 tablespoon icing sugar, sifted
1/4 cup lemon juice
finely grated zest of 2 lemons
1 teaspoon vanilla extract
1 3/4 cups + 1 tablespoon all purpose flour, sifted
2 tablespoons corn starch, sifted
2/3 cup icing sugar, extra, sifted

Place the butter and icing sugar in the bowl of an electric mixer and beat for 8 mintes or until pale and creamy. Add the lemon juice, zest and vanilla and beat until combined. Add the flour and corn starch and beat just until a smooth dough forms. Turn dough onto a lightly foured surface and divide in half. Place each half onto a large piece of baking paper. Form into an 8 inch long log. Wrap well in the paper and refrigerate until firm.

Preheat the oven to 350F. Line two large baking sheets with baking paper. Unwrap one of the dough logs and slice it into rounds. Place onto the prepared baking sheets and bake for 15-18 minutes or until light golden. Remove from the oven and cool in the sheets for 5 minutes. Gently toss the warm shortbreads in the extra icing sugar and allow to cool completely on wire racks.