LEMON SHORTBREAD SQUARES
Steps:
- Make Classic Shortbread dough, beating 1 teaspoon lemon zest with the butter. Mix 2 cups confectioners' sugar with the zest and juice of 1 lemon. Spread over the finished shortbread and sprinkle with yellow decorating sugar. Slice into squares.
LEMON SHORTBREAD
Lemons brighten up our rich Classic Shortbread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen rounds
Number Of Ingredients 6
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.
LEMON SHORTBREAD
Yield Makes 24 wedges
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F. Blend first 5 ingredients in processor. Add butter; cut in using on/off turns until moist clumps form. Gather dough into ball; divide in half. Press 1 dough half onto bottom of each of two 8-inch-diameter cake pans. Pierce dough all over with fork.
- Bake until cooked through and pale golden, about 40 minutes. Cool shortbread in pans on racks 5 minutes. Cut each warm shortbread in pan into 12 wedges. Cool completely. Using spatula, carefully transfer to platter. (Can be made up to 4 days ahead. Store in airtight container at room temperature.)
LEMON SHORTBREAD (FOR CERAMIC SHORTBREAD PAN)
Make and share this Lemon Shortbread (For Ceramic Shortbread Pan) recipe from Food.com.
Provided by luvcookn
Categories Dessert
Time 55m
Yield 1 disc
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees.
- Cream butter until light.
- Cream in the powdered sugar and the grated lemon peel.
- Now work in the flour.
- Knead the dough on an unfloured board until nice and smooth.
- Spray the shortbread pan very lightly with a non-stick vegetable spray.
- Firmly press the dough into the shortbread pan.
- Prick the entire surface with a fork, and bake the shortbread right in the pan.
- Bake for 30 - 35 minutes, or until very lightly browned.
- Let the shortbread cool in the pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board.
- If the shortbread does not come right out, tap one edge of the pan.
- Cut the shortbread into serving pieces while it is still warm.
- Note: I usually leave it whole and wrap in plastic wrap and tie with ribbon or rafia for gifts.
Nutrition Facts : Calories 1504.1, Fat 93.4, SaturatedFat 58.5, Cholesterol 244, Sodium 657.1, Carbohydrate 155.9, Fiber 3.8, Sugar 59.3, Protein 13.9
SHORTBREAD WITH LEMON CURD
This lemon shortbread recipe came from a tearoom in which I baked years ago. It is always a huge hit.
Provided by Lalambchop
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 40m
Yield 32
Number Of Ingredients 9
Steps:
- Sift flour, confectioners' sugar, and salt together in a bowl. Press softened butter into flour mixture and combine until blended. Pat stiff dough into two 9x13-inch pans forming even layers. Pierce through dough with a fork every 1/2-inch in lines parallel to the long sides of the pans; use a clean yard stick laid across the pan as a guide to make straight rows. Chill dough until firm.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until lightly golden, about 11 minutes. Cut into rows using fork marks, again using a yardstick as a pan guide. Cut rows into 3-inch lengths to make fingers. Cool completely in the pan.
- Meanwhile, beat eggs in a bowl. Stir in sugar, lemon juice, melted butter, and lemon rind. Pour into the top of a double boiler set over simmering water; cook and stir until thick and smooth, 5 to 10 minutes. Cool at room temperature.
- Serve shortbread fingers with lemon curd.
Nutrition Facts : Calories 247.2 calories, Carbohydrate 29.3 g, Cholesterol 57.6 mg, Fat 13.7 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 8.4 g, Sodium 137.4 mg, Sugar 17 g
PAN SHORTBREAD
This one beats my mom's recipe hands down. I can't even tell you where I found it but I have used it for years
Provided by KennKonn
Categories Bar Cookie
Time 35m
Yield 24-48 squares, 48 serving(s)
Number Of Ingredients 5
Steps:
- Mix butter until light and fluffy.
- Add sugar and beat again till light and fluffy.
- Sift together flour and corn starch.
- Add flour/cornstarch to butter/sugar mixture one cup at a time, making sure its well combined before adding another cup.
- Continue to combine flour into mixture until all is gone. Mix well.
- Dump dough onto a clean medium sized cookie sheet with sides.
- Spread out evenly covering the whole sheet. I use a rolling pin and roll it over the top so my finger prints aren't in the dough.
- Sprinkle 1/4 cup or less of sugar (can use colored sugar), I never measure I just sprinkle until it has a little sparkle.
- Bake at 325 for approx 20 minutes. My oven cooks really hot so you might have to add a minute or two until edges are light brown.
- When out of the oven, I cut the square or rectangles through the shortbread. When cooled I often dip one end into melted chocolate and then roll in sprinkles.
Nutrition Facts : Calories 126.3, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 54.7, Carbohydrate 13.3, Fiber 0.3, Sugar 5.2, Protein 1.2
LEMON SHORTBREADS
Every year my mom and I collect cookie recipes we want to try and then get together in early December for an afternoon of baking. These no-fail lemon cookies have become an annual tradition. They're a wonderful homemade holiday gift. -Kristen Stecklein, Glendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- Beat butter, sugars and salt until blended; beat in lemon zest. Gradually beat in flour. Divide dough in half. Shape each into a disk; wrap. Refrigerate 30 minutes. Let dough stand at room temperature 5-10 minutes to soften slightly. , Preheat oven to 325°. Roll each portion of dough between two pieces of waxed paper to 1/4-in. thickness. Cut dough with a floured 1-1/2-in. heart-shaped or other cookie cutter. Place 1 in. apart on lightly greased baking sheets., Bake until bottoms are lightly browned, 7-10 minutes. Remove to wire racks to cool completely., For glaze, mix confectioners' sugar, lemon peel and lemon juice until smooth; spread over cookies. Sprinkle with colored sugar.
Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 80mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CLASSIC LEMON SHORTBREAD
From the Pittsburgh Post Gazette. These have earned a permanent spot on my Christmas Cookie Tray. I sometimes skip the glaze and just dust with confectioner's sugar when cookies have cooled. Prep time does not include chill time.
Provided by Aunt Willie
Categories Dessert
Time 1h
Yield 48 cookies
Number Of Ingredients 11
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
Melt in your mouth, tangy lemon taste. Hard to resist!! Freezes well I've never made these with the poppy seeds, only with the lemon rind, we love it, nice tangy taste and melt in your mouth. They have become a traditional Christmas item paired with the traditional shortbread.
Provided by Derf2440
Categories Dessert
Time 40m
Yield 36 shortbread
Number Of Ingredients 5
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.
Nutrition Facts : Calories 60, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 27.5, Carbohydrate 6, Fiber 0.1, Sugar 1.7, Protein 0.4
VERY LEMON SHORTBREAD
These are tangy, melt-in-your-mouth shortbread with just the right amount of sweetness. I love citrus in baked goods and I am always trying to incorporate the flavor into something new. While lemon isn't new to shortbread, this happens to be my very favorite. note: it is not necessary to chill the dough but it makes it so much easier to cut out shapes
Provided by cakeconspiracy
Categories Dessert
Time 25m
Yield 15 cookies, 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Sift the flour and salt together. Set aside.
- In a separate bowl cream the butter and 1/2 cup confectioners sugar together until smooth (about 2-3 minutes), add the lemon emulsion and half the lemon zest and stir until incorporated.
- Add the flour mixture and beat just until crumbly.
- Using your hands work dough into a flat disk, put into a zip top baggie and chill in the fridge for an hour.
- Preheat oven to 350.
- Line cookie sheets with parchment paper.
- Lightly flour a surface and roll dough out 1/4 inch thick.
- Using a 2" cookie cutter, cut out shapes and place on prepared pan.
- Bake for 10-12 minutes or until cookies are lightly browned.
- Cool on wire rack completely.
- Icing: Sift the remaining confectioners sugar and then add lemon juice, stir until smooth. Add the remaining zest.
- Drizzle icing onto cooled cookies or dip the face of the cookies into the icing and gently tap off the excess. Let icing crust.
Nutrition Facts : Calories 232.9, Fat 15.6, SaturatedFat 9.8, Cholesterol 40.7, Sodium 51.1, Carbohydrate 21.6, Fiber 0.6, Sugar 5.2, Protein 2.3
LEMON SHORTBREAD
Provided by Shula Udoff
Yield Makes 12
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F. Grease large baking sheet. Sift flour and 1/3 cup sugar into large bowl. Add butter and lemon peel; rub with fingertips until mixture resembles coarse meal. Add lemon juice; press mixture with hands until dough holds together. Turn out dough onto lightly floured work surface. Divide dough in half. Gather each half into ball.
- Place dough balls on prepared baking sheet, spacing evenly. Flatten each into 5 1/2-inch round. Crimp edges decoratively with fingertips or fork. Using sharp knife, score 6 wedges into each round. Pierce surface all over with fork. Bake until light brown and firm to touch, about 50 minutes. Cut into wedges along scored lines. Cool 10 minutes. Sift powdered sugar over shortbreads on baking sheet. Transfer to rack; cool. (Can be made 4 days ahead. Store in airtight container at room temperature.)
LORRAINE BODGER'S LEMON SHORTBREAD
Provided by Marialisa Calta
Time 40m
Yield 32 bars
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees.
- Stir the flour and salt together. Set aside.
- In a large bowl, cream the butter, sugar and vanilla extract until the mixture is light and fluffy. Add the lemon rind and mix.
- Add the flour and salt mixture and beat until thoroughly blended.
- Press the dough into an ungreased 8-by-8-inch baking pan. Bake for 25 to 30 minutes, or until lightly colored but not brown. Cool thoroughly before cutting into 2-by-1-inch bars.
Nutrition Facts : @context http, Calories 91, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 19 milligrams, Sugar 3 grams, TransFat 0 grams
More about "lemonshortbreadforceramicshortbreadpan recipes"
LEMON SHORTBREAD BARS - RECIPE - FINECOOKING
From finecooking.com
LEMON SHORTBREAD BARS - HIDDEN PONIES
From hiddenponies.com
LEMON-VANILLA SHORTBREAD - TEATIME MAGAZINE
From teatimemagazine.com
LEMON SHORTBREAD - ROGERS FOODS
From rogersfoods.com
Estimated Reading Time 5 mins
BEST EVER LEMON SHORTBREAD! - ANNIE'S NOMS
From anniesnoms.com
Servings 8Total Time 55 minsEstimated Reading Time 5 mins
LEMON SHORTBREAD | MINDFOOD
From mindfood.com
EASY PEASY LEMON BARS WITH SHORTBREAD CRUST - BAKE OR BUST
From bakeorbust.com
LEMON SHORTBREAD COOKIES - JO COOKS
From jocooks.com
LEMON SHORTBREAD RECIPE | MYRECIPES
From myrecipes.com
LEMONBALM SHORTBREAD RECIPE | PBS FOOD
From pbs.org
SHORTBREAD RECIPES | EMERSON CREEK POTTERY
From emersoncreekpottery.com
LEMON SHORTBREAD BARS {RECIPE} - KITCHEN FROLIC
From kitchenfrolic.ca
EASY LEMON BISCUITS - MRS JONES'S KITCHEN
From mrsjoneskitchen.com
LEMON SHORTBREAD SQUARES WITH HOMEMADE LEMON CURD
From aprettylifeinthesuburbs.com
LEMON SHORTBREAD - LEIGH ANNE WILKES
From yourhomebasedmom.com
SHORTBREAD LEMON BARS - MOMMY MOMENT
From mommymoment.ca
CLASSIC EASY LEMON BARS WITH SHORTBREAD CRUST RECIPE
From cookinglsl.com
LEMON SHORTBREAD | LOFO PANTRY
From lofopantry.com
LEMON SHORTBREAD COOKIES - PRETTY PLAIN JANES
From prettyplainjanes.com
LEMON VANILLA SHORTBREAD | CANADIAN LIVING
From canadianliving.com
PERFECT LEMON BARS WITH A SHORTBREAD CRUST - PIP AND EBBY
From pipandebby.com
BEST LEMON QUICK BREADS | ALLRECIPES
From allrecipes.com
BEST LEMON BARS WITH SHORTBREAD CRUST - PEAR TREE KITCHEN
From peartreekitchen.com
LEMON SHORTBREAD BARS — ELISABETH & BUTTER
From elisabethandbutter.com
5 MORE MUST BAKE SHORTBREAD RECIPES - AN ITALIAN IN MY …
From anitalianinmykitchen.com
ENGLISH LEMON SHORTBREAD STRIPS - CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
LEMON BARS WITH TENDER SHORTBREAD CRUST - MY COUNTRY TABLE
From mycountrytable.com
CLASSIC LEMON BARS WITH SHORTBREAD CRUST - A CLASSIC TWIST
From aclassictwist.com
HOW TO MAKE EASY LEMON SHORTBREAD BUTTONS - YOUTUBE
From youtube.com
LEMON SHORTBREAD RECIPE | BON APPéTIT
From bonappetit.com
LEMON SHORTBREAD FOR CERAMIC SHORTBREAD PAN RECIPE
From webetutorial.com
HOW TO MAKE MELT IN YOUR MOUTH LEMON SHORTBREAD …
From thefedupfoodie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love