River Road Vegetarian Citrus Shortbread

The wonderful duo behind River Road Sprinkles hand-dyes nonpareil sprinkles in a palette of wonderful colors. Their sweet labors are perfect for cookies and cakes all year round.

River Road Vegetarian Citrus Shortbread

10T Earth Balance Buttery Sticks (butter works great, too!) 

1/2C Confectioners' Sugar

1 1/2C AP Flour

1EA Meyer Lemon Zest

COOKIES:

1. In stand mixer with the paddle attachment, I bet the Earth Balance and Vanilla together. 

2. Add the confectioner's sugar and beat on medium until combined.

3. Turn mixer to low and slowly pour in the AP flour, just until combined. 

4. Shape dough into a long rectangle, being sure to remove any creases in the dough.

5. Tightly wrap dough in plastic wrap, and allow to chill for at least one hour. 

6. Preheat the oven to 350 Degrees.

7. Slice shortbread log into 1/2" thick slices, and space out on a parchment-lined cookie sheet.

8. Use a toothpick to make desired indents or design on the top of the cookies.

9. Bake for 10 minutes until the sides JUST begin to brown.

10. Remove from the oven and allow to cool completely before decorating.

GLAZE:

2EA Fresh Meyer Lemon Juice

2EA Fresh Meyer Lemon Zest

1 1/2C Confectioners' Sugar 

1. Zest meyer lemons completely.

2. Cut lemons in half, and juice them into a medium mixing bowl, being sure to remove seeds.

3. Sift powdered sugar into the mixing bowl, then whisk together to create glaze.

4. Sprinkle zest onto glaze, and mix using a small spoon. 

5. Spoon glaze onto cookies, drizzling the glaze from corner to corner then down one half of the cookie, leaving the other half bare.

6. While the glaze is still wet, add River Road sprinkles to decorate! 

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