Candied Lemon Peel

Icing

1. SHORTBREAD In a bowl, combine the flour and salt.
2. In another bowl, cream the butter, sugar, lemon zest and juice with an electric mixer. Add the egg and egg yolk. Mix to combine. With the machine on low speed, or with a wooden spoon, stir in the dry ingredients until smooth.
3. Form the dough into 2 discs. Cover in plastic wrap and refrigerate for 1 hour.
4. With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with silicone mats or parchment paper.
5. On a floured work surface, roll out one disc of dough at a time until ¼ inch (5 mm) thick. Cut out cookies using cookie cutters of your choice, reusing any dough scraps. Arrange the cookies on the baking sheets.
6. Bake one sheet at a time for 12 to 15 minutes or until the bottoms and sides of the cookies are lightly golden. Let cool completely on the baking sheet

CANDIED LEMON PEEL

1. Meanwhile, on a work surface, cut long, thin strips of lemon peel. Set aside.
2. In a 4-cup (1 litre) capacity glass bowl, combine the water, sugar and corn syrup. Cook in the microwave oven for 3 to 4 minutes or until the sugar has dissolved. Add the strips of lemon peel. Cook for another 6 minutes in the microwave oven, until the lemon peel is slightly translucent. Let cool.
3. Cover and refrigerate for 30 minutes or until completely chilled. The candied lemon peel with keep for 2 weeks in an airtight container in the refrigerator. Drain on a paper towel before using to decorate the cookies. The syrup used for the lemon peels can be used to flavour water or cocktails.

ICING

1. In a bowl, whisk together all of the ingredients.
2. Dip the tops of the cookies in the icing. Decorate with a few pieces of candied lemon peel. Let sit until the icing has set. The cookies will keep for 1 week in an airtight container at room temperature.