Preheat your oven to 325 F (163 C). Line baking sheets with parchment paper.
In a large bowl, cream together softened butter and powdered sugar until light and fluffy.
Stir in the zest of 2 lemons and fresh lemon juice, ensuring a well-distributed lemon flavor throughout the dough.
In a separate bowl, whisk together all-purpose flour and salt.
Gradually add the dry ingredients to the butter and sugar mixture, mixing just until combined. Be careful not to overmix.
Divide the dough into two equal portions. Roll each portion into a log shape, about 1.5 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 30 minutes.
Once chilled, slice the cookie dough logs into rounds, approximately 1/4 inch thick. Place the rounds on the prepared baking sheets.
Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. The centers should still be slightly soft.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Optionally, dust with additional powdered sugar for a touch of elegance.
Embrace the zesty elegance of Lemon Shortbread Cookies with a cup of tea or as a delightful ending to any meal.
