Shortbread is a classic cookie. It’s butter, rich, and melts in your mouth. These lemon shortbread cookies have the perfect balance of sweet and tart, with the zing of lemon zest. They’re excellent for any occasion and will surely be loved by all! My cookies were made in a cookie mold pan that I found at a thrift store. I don’t have a link for my exact pan, but there are a few options available on amazon, from fluted cookie pans to decorative round cookie pans (paid links). If you don’t want to use a cookie pan, that’s just fine. There will be instructions on how to make them without any special equipment.
Step By Step Instructions
Using a mixer fitted with the paddle attachment or a food processor, beat the butter, lemon zest, and brown sugar vigorously until pale and fluffy. This will take about 3 minutes. Sugar: Light brown sugar is the ideal choice for this recipe, as it provides the perfect sweetness and depth of flavor. You can also use dark brown sugar if desired. Flour: All-purpose flour is best for this recipe, as it produces light and delicate cookies. Lemon Zest: Freshly grated lemon zest adds the perfect tartness to these cookies. If you’re not a fan of zest, you can also use 1 tablespoon of lemon juice. Salt: Kosher or table salt will work for this recipe. In a separate bowl, sift the flour and salt. Add it to the butter mixture and mix until smooth, being careful not to overmix. The batter will be sandy with large clumps (when pinched between your fingers).
To Use a Cookie Mold Pan
Grease the pan with baking spray and preheat the oven to 350°F/180°C. Using floured hands, press the mixture evenly and tightly into each pan cavity. Bake for 10 – 12 minutes or until lightly golden and set. Cool in the pan before removing the cookies from the pan.
To Make By Hand
Line a cookie sheet with baking paper. Transfer the dough onto a floured surface, divide it into two and shape each section into a cylinder. Wrap in plastic wrap and chill until firm. Preheat the oven to 350°F/180°C. Remove dough from the refrigerator, cut it into half-inch slices, and place them on a lined cookie sheet an inch apart. Bake the lemon shortbread cookies for 10 to 12 minutes or until lightly golden and set. Make Ahead: The dough can be prepared ahead and stored either pressed into the pan or rolled into cylinders wrapped and keep them in the fridge until ready to bake. Freezing Instructions: The dough or baked cookies can be frozen wrapped well in the freezer for up to three months.
Cust: Shortbread Crust {Sablé Breton}Chocolate Dipped: Easy Shortbread Cookies Dessert: Billionaire Shortbread
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
