Dessertscrazyforcrust5.0
Lemon Shortbread Recipe
The perfect Lemon Shortbread Cookies recipe - these are crunchy and buttery with so much lemon flavor - make them bar cookies, wedges, or cutout shortbread!
👥 34 Servings⏱️ Prep & Cook: 4h 30m⏳ Prep: 20 min🔥 Cook: 10 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
Whisk together flour, cornstarch, and salt in a medium bowl. Set aside.
2
Whisk zest into powdered sugar and set aside.
3
In a large bowl with a hand or a stand mixer, cream butter and powdered sugar until smooth and fluffy.
4
Add vanilla and lemon juice, then mix until smooth.
(248g) all-purpose flour2 cups(24g) cornstarch3 tablespoons(226g) unsalted butter (, softened)1 cupfresh lemon juice2 teaspoons
5
Add flour mixture and mix until combined.
6
Divide dough in half. Roll each half out to 1/4-inch thick between two pieces of wax paper or parchment paper.
7
Chill at least ⏱️ 4 hours or overnight. Chilling the dough lets it rest and adds to the overall flavor of the shortbread.
8
Preheat oven to 350°F. Line 3 cookie sheets with parchment paper or silicone baking mats.
9
You can cut your shortbread as desired, using cookie cutters for shapes or circles or just cut them into squares or rectangles.
10
These don’t spread, so you don’t need to space them more than an inch or two on the cookie sheets. Bake for about ⏱️ 9-12 minutes (depending on size of cookie and thickness) until they start to get golden around the edges.
11
Store in an airtight container for up to 3 days or freeze for up to a month.
Nutrition Facts
calories
88 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
0.2 g
sugar Content
3 g
sodium Content
35 mg
protein Content
1 g
trans Fat Content
0.2 g
cholesterol Content
14 mg
carbohydrate Content
9 g
saturated Fat Content
3 g
unsaturated Fat Content
1.2 g
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