Lemon Shortbread, a delightful variation of the classic Anglo-Saxon traditional cookies enriched with the fresh aroma of lemon.
These cookies are known for their crumbly, buttery texture that melts in your mouth with every bite. The freshness of lemon adds an aromatic touch, perfect to contrast the richness of butter. The recipe does not include eggs.
These cookies are perfect to accompany a cup of tea or coffee, or they can be served as a light dessert after a meal. They can be stored in an airtight container for a few days, but they rarely last that long because they are so delicious that they disappear in a flash!
In the FAQ section at the end of the recipe, I’ve answered some questions regarding lemon shortbread. If you have more questions, leave a comment or use the contact form.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 8 cookies
- Cooking methods: Oven
- Cuisine: English
- Seasonality: All seasons
- Energy 310.84 (Kcal)
- Carbohydrates 26.88 (g) of which sugars 7.51 (g)
- Proteins 3.23 (g)
- Fat 21.64 (g) of which saturated 13.94 (g)of which unsaturated 7.56 (g)
- Fibers 0.66 (g)
- Sodium 47.11 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Lemon Shortbread Ingredients
- 8 oz butter
- 1/2 cup powdered sugar
- 2 teaspoons lemon zest
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 pinch salt
Tools
- Bowl
- Hand Mixer
- Plastic Wrap
- Parchment Paper
- Rolling Pin
- Cookie Cutters
- Baking Sheet
- Cooling Rack
Lemon Shortbread Recipe
Start preparing the lemon shortbread by measuring the butter in a bowl and letting it soften at room temperature for about 30 minutes.
Add the powdered sugar to the bowl as well.
Work the butter and sugar with an electric mixer or a spatula until you get a soft and creamy mixture.
Add lemon zest, lemon juice, and vanilla extract to the dough as well.
Add the all-purpose flour and a pinch of salt to the bowl and knead first with a spoon and then with your hands until you get a compact dough.
At this stage, you need to be quick and not work the dough too much to avoid warming the butter.
Transfer to a work surface and compact the dough well.
Wrap it in plastic wrap and let it rest in the refrigerator for 1 hour.
Take the dough, remove it from the wrap, and place it between two sheets of parchment paper.
Roll it out with a rolling pin to a thickness of 1/2 inch.
Cut the cookies with a glass or with specific cutters, I used a smooth round one of 4 inches.
Place the cookies in the refrigerator for about 10 minutes.
Bake the lemon shortbread in a fan oven at 350°F for 10-12 minutes.
Remove from the oven and leave them on the tray for another 10 minutes.
Transfer them to a cooling rack and let them cool completely before eating.
You can find this recipe in the Lemon Sweets collection!
Lemon Shortbread
Check this section to clear up your doubts, if you can’t find the answer to your question comment or write me using the form below.
Also try the Hazelnut Eyes!
FAQ
How long do they last?
Store the shortbread in an airtight container or a tin box for 5-6 days.
You can also freeze the dough for a couple of months.Can I decorate them?
Of course, with a lemon glaze or royal icing.
They are also delicious with a white chocolate coating.
You can use these cookies to make the Stracciatella No-Bake Cookie Dessert!
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