Lemon Shortbread – 65g or ⅓ cup fine granulated sugar – 3 lemon – 1 tsp lemon extract no substitutes! – 1-2 teaspoons pure vanilla extract depending on taste – 226g or 1 cup softened butter european style (Kerrygold) salted or unsalted (if salted reduce added salt to ¼ tsp) – ¾ tsp fine sea salt – 360g or 2 ¾ cups low protein* all purpose flour like White Lily (if you can't find it use half cake flour and half all purpose). To measure flour without a scale, fluff the flour with a fork then carefully sprinkle into the measuring cup and level. – 65g or ½ cup powdered sugar made with tapioca starch Lemon Glaze – 130g or 1 cup powdered sugar made with tapioca starch – 2-3 tablespoons freshly squeezed lemon juice – Pinch fine sea salt – Dash of pure vanilla extract or paste