Lemon Shortbread Cookies

Have you heard of the expression, "when life throws you lemons make lemonades"? Well I made lemon shortbread cookies instead. I have a thing for shortbread cookies, not only that i don't ever get sick of them.... I could literally eat them all day and they are just so versatile. You can add fruit, nuts, chocolate chips, coconut flakes, vanilla, liquore.... I mean it's just impossible to go wrong. IMPOSSIBLE!!!!! Here is a very simple recipe and since I'm a bit inspired today, i'm giving you two variations. Tell me what you think! Much love xoxo.....

Ingredients:

1 cup (2 sticks unsalted butter), room temperature

1 cup confectioner's sugar (sifted)

1 tsp vanilla

1/4 tsp salt

2 cups all purpose flour (sifted)

zest of two lemons

3/4 cup almonds lightly toasted

Directions:

1. In a large mixing bowl, using mixer, beat butter, sugar, vanilla, salt and lemon zest

until smooth and creamy.

2. With mixer on low speed, add flour and mix until dough forms.

3. Using a rubber spatula, mix in almonds.

4. Form dough into a rectangular log. Wrap the log in plastic wrap or parchment paper. Once the log is wrapped, it is easy to continue shaping it as a more perfectly shaped rectangular log. Freeze the log for 40 minutes, then 20 minutes in the refrigerator.

5. Preheat oven to 325 degrees. Using a sharp knife, cut dough into 1/4 inch thick slices, place them on un-greased baking sheet 1 inch apart. Bake until edges are golden about 12 minutes.

6. Cool completely.

I melted 2 cups of chopped dark chocolate in the microwave and dipped each cookie for added flavor.