Lemon shortbread cookies with pink beet icing

2 cups (250 g) all-purpose flour
1/4 teaspoon of salt
1 1/2 sticks plus 3 Tbsp (200 g) butter
1/2 cup (60 g) powdered sugar
grated zest of one lemon

For the icing:

1 egg white, at room temperature
1 cup (120 g) powdered sugar, sifted
1 teaspoon lemon juice
1 teaspoon beet juice

Makes 28 cookies

Whisk the flour with the salt. Set aside.

Beat the butter until smooth and creamy (about 1 minute) with an electric mixer (or with a hand mixer). Add the sugar and lemon zest and beat until smooth (about 2 minutes). Gently stir in the flour mixture just until incorporated. Roll the dough out into a thin disk (about 1/4 inch or 5 mm thick) between two sheets of parchment paper. Transfer to the refrigerator and let the dough chill, lying flat, for 2 hours before baking.

Preheat oven to 350° F (180° C). Line two baking sheets with parchment paper.

Remove dough from the refrigerator and cut into hearts or other shapes using a lightly floured cookie cutter. Place on the prepared baking sheets chill in the refrigerator for another 15 minutes to firm up the cookies. Bake in preheated oven for 8 – 10 minutes, or until cookies are very lightly browned. Cool completely before decorating.

For the beet icing: Beat together the egg white and powdered sugar until fluffy and creamy. Add the lemon and beet juices and continue to beat for several minutes. Transfer the icing into a pastry bag and decorate your cookies as desired.