4. Divide the dough in half and roll each half into cylinders, each about a foot long. Wrap the cylinders in plastic wrap and place them in the refrigerator for at least two hours or up to five days to chill and firm up.
5. Preheat the oven to 350°F (175°C).
6. Remove the chilled dough from the refrigerator and unwrap. Slice the dough into circles about 1/4 inch thick and place them on parchment-lined baking sheets, leaving some space between each cookie.
7. Bake the cookies for 15-18 minutes, or until just starting to turn golden brown around the edges.
8. Remove the cookies immediately from the oven and transfer them to wire racks to cool completely.
9. Once the cookies are completely cooled, mix together the powdered sugar and fresh lemon juice to create a glaze. Drizzle or spread the glaze over the cooled cookies.
10. Allow the glaze to set before serving.
11. Enjoy these delicious lemon shortbread cookies as a treat with tea or coffee, or share them with friends and family!
These cookies are perfect for any occasion and are sure to brighten up your day with their lemony goodness!
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Tip: Add the lemon juice while the eggs are boiling.
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