English Lemon Shortbread Strips Recipes

ENGLISH LEMON SHORTBREAD STRIPS

Steps:

• HEAT OVEN TO 350°.
• Combine butter, sugar, lemon juice and lemon peel in large mixer bowl.
• Beat at medium speed until creamy, about 1 to 2 minutes.
• Reduce speed to low.
• Add flour; beat until crumbly, about 1 to 2 minutes.
• Press dough evenly into lightly greased 8-inch square baking pan.
• Bake for 35 to 40 minutes or until lightly brown.
• Cool completely.
• Combine powdered sugar, 1 tablespoon butter and lemon juice in small bowl. Using wire whisk, mix until smooth.
• Spread thin layer of glaze over cooled shortbread; sprinkle with lemon peel.
• Let stand for 30 minutes to set.
• Cut into strips.

ENGLISH LEMON SHORTBREAD STRIPS

Steps:

• Heat oven to 350. In large bowl, combine 1 c butter, sugar, 2 tbsp lemon juice and 2 tsp lemon peel. Beat at med speed, scraping bowl often, until creamy 1-2 min. Reduce speed to low; add flour. Beat until crumbly 1-2 min. By hand, knead dough until smooth. Lightly greast 9" sq. baking pan. Press dough evenly into pan. Bake for 30-35 min til golden brown. Cool completely. In small bowl combine powdered sugar, 1 tbsp butter and 1 tbsp lemon juice. Using wire whisk, blend until very smooth. Spread thin layer of glaze over cooled shortbread. Sprinkle with 1 tbsp finely grated lemon peel. Allow to stand 30 min. Cut into 2 1/2 x 3/4" strips.

LEMON SHORTBREAD

Steps:

• Combine flour, corn starch, icing sugar and lemon rind in a large bowl.
• With large spoon, blend in butter.
• Work with hands until a soft, smooth dough forms.
• roll dough to 1/4 inch thickness.
• Cut in shapes with cookie cutters.
• Place on ungreased baking sheets.
• Sprinkle with coloured sugars if desired.
• Bake at 300 degrees for 15 to 20 minutes or until edges are lightly browned.
• Remove from sheet, cool completely.
• Variation: Lemon Almond- Add 3/4 cup finely chopped unblanched almonds to dough or Lemon poppyseed- Add 1 tablespoon poppy seeds to dough.

CLASSIC LEMON SHORTBREAD

Steps:

• Beat butter until fluffy in a large bowl.
• Beat in sugar, egg, lemon extract and lemon rind.
• Combine flour, cornmeal and salt. Gradually add to butter mixture, mixing well.
• Shape dough into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate until firm, about 3 hours. (Can also freeze at this point. Frozen dough keeps for 3 months).
• Preheat oven to 350 degrees. Lightly grease cookie sheets.
• Cut dough into 1/4 inch thick slices.
• Bake on greased cookie sheets until cookie just begin to brown at the edges, about ten minutes.
• Remove from pan and cool on wire racks.
• For glaze, beat butter, confectioner's sugar and lemon juice to make a thin glaze. Drizzle over cooled cookies.

LEMON SHORTBREAD

Steps:

• Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes. Mix in lemon zest and juice.
• Reduce speed to low. Add flour mixture all at once; mix until just combined.
• Halve dough, and shape into disks. Wrap each in plastic, and refrigerate 1 hour.
• Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/4 inch thick. Cut out rounds with a 2-inch fluted cutter. Space 1 inch apart on baking sheets lined with parchment. Refrigerate 30 minutes.
• Bake until pale golden brown, 22 to 25 minutes. Transfer cookies to a wire rack; let cool completely. Dust with confectioners' sugar.