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1
Cream butter, powdered sugar, and vanilla in the bowl of a stand mixer.
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2
Combine flour, cornstarch, and salt in a medium bowl. Add dry ingredients to wet ingredients and mix on low until well-combined but still crumbly, about 1 minute. Turn mixer to medium and mix for an additional 2-3 minutes, until the dough comes together.
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3
Roll the dough out into a 9x12 inch rectangle between 2 pieces of parchment paper. It should end up being about 1/2 to 3/8 inch thick. Transfer the parchment and dough to a baking sheet and refrigerate for about 30 minutes.
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4
Preheat oven to 325u00b0F.
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5
After refrigeration, lift dough from the baking sheet and cut it into 1 1/2 inch squares. Place the cold dough on parchment-lined baking sheets. You don't need much room between them (about 1 inch is enough) because they don't spread much.
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6
Bake for 9-11 minutes, until pale golden brown on the edges. Let cool for 1 minute on the baking sheet before transferring to a wire cooling rack to cool completely.
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7
For the drizzle, mix powdered sugar, lemon juice, and lemon zest in a small bowl. Add water, if needed, to create a consistency that is loose enough to drizzle. Use a spoon to drizzle the icing over the cooled shortbread cookies. Let the drizzle harden before storing in an airtight container.
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8
Notes:
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9
1. When you start mixing, the dough will look crumbly. Continue to mix until the dough comes together-it will!
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10
2. Try not to overwork the dough once you roll it out or to re-roll because it will get bumpy. However, if you must, the drizzle will cover some imperfections!
