The lemon shortbread cookies are crunchy, fragrant, crumbly, very aromatic, personalized, and manually stamped. The perfect little treat for after-lunch coffee. Simple, wholesome, delicious, homemade with a few simple ingredients like the best traditions. A fresh and sparkling taste that carries a special message. They are one of the two favors for our 25th wedding anniversary, lemon shortbread cookies, to bring a smile, a moment of happiness shared with our dearest loved ones.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours 15 Minutes
- Preparation time: 40 Minutes
- Portions: 15 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 2/3 cup butter
- 3/4 cup powdered sugar
- 1 organic lemon
- 1 egg
- 1 teaspoon vanilla extract
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Rolling Pin with Thickness Rings
- 1 Cookie Cutter
- 1 Stamp with Letters
- 1 Perforated Baking Sheet
Steps
Prepare the shortbread dough: in the bowl of a stand mixer (or in a food processor, but you can proceed by hand) add all the ingredients together (cold butter from the refrigerator cut into cubes and egg at room temperature). Work with the K-hook or paddle attachment until the ingredients are well combined and compact. Form a flattened dough, wrap it in plastic wrap, and place it in the refrigerator for two hours. After resting, roll out the shortbread dough to a thickness of about 5/16 of an inch.
Cut the cookies with the appropriate cutter, imprint the stamp with the message, and transfer the cookies to a perforated baking sheet. Place the tray in the refrigerator for fifteen minutes. Bake the cookies in a fan-assisted oven at 320°F for 15 minutes.
Notes
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The shortbread recipe is always the one from Miriam Bonizzi, the only one I use for decorated cookies.
