Lemon shortbread cookies are a quick and tasty treat to make for a snack, breakfast, or even as a dessert.
The problem is I made too few, and they disappeared quickly; one leads to another … they are addictive!
They are light and crispy, simple in ingredients and preparation, with a slight lemon flavor that will surely win you over.
After the cookies have cooled completely, store them in an airtight container. This helps keep moisture out and preserve the cookies’ crunchiness.
A glass jar or a tightly sealed plastic bag will also work.
If you make this recipe or any others from my blog, feel free to send me a photo of your recipe; if you like, I’ll post it on my Facebook page with your name.
Approx 37 Kcal per cookie
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 64 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Lemon Shortbread Cookies
- 2 eggs (medium-sized)
- 3/4 cup sugar
- 1/3 cup sunflower seed oil
- 2 1/2 cups all-purpose flour
- 1/2 packet baking powder
- 1 packet vanillin
- 1 lemon (zested)
Tools
- 1 Baking Tray baking tray
How to Make Lemon Shortbread Cookies
In the mixer, beat the eggs with sugar for a few minutes, then add the rest of the ingredients until well combined.
Transfer the mixture to a work surface, form into a ball, wrap in plastic wrap, and chill in the fridge for 30 minutes.
After the resting time, take the dough and form it into thin ropes, place them on a baking tray lined with parchment paper and flatten slightly; they should be about two fingers wide when flattened.
Bake in a preheated oven at 350°F for 25 minutes, then transfer each loaf to a board and cut cookies about a finger’s width thick.
Return the cut cookies to the tray and bake for another 20 minutes until golden.
Remove from the oven and let cool before serving.
