Recipe For Lemon Shortbread Cookies

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LEMON SHORTBREAD COOKIES



Lemon Shortbread Cookies image

I received this recipe from my cousin who tried to duplicate cookies she loved from a restaurant. It was in a cookbook she made for the family for Christmas! -Lorie Miner, Kamas, Utah

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
1/3 cup sugar
4 teaspoons grated lemon zest
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons plus 1-1/2 teaspoons cornstarch
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
DRIZZLE:
1/2 cup confectioners' sugar
2 to 3 teaspoons lemon juice

Steps:

  • Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy, 3-5 minutes. Beat in lemon zest and vanilla. Combine the flour, cornstarch, nutmeg, and salt; gradually add to creamed mixture and mix well. (Dough will be crumbly.) Shape into a ball., On a lightly floured surface, press dough to 1/2-in. thickness. Cut with a floured 1-in. fluted cookie cutter; place 1 in. apart on ungreased baking sheets. Prick cookies with a fork. Reroll scraps if desired. , Bake until firm, 12-15 minutes. Cool for 2 minutes before carefully removing to wire racks to cool completely. , Combine confectioners' sugar and lemon juice; drizzle over cookies. Store in an airtight container.

Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON-BUTTER SHORTBREAD COOKIES



Lemon-Butter Shortbread Cookies image

You will love the burst of fresh lemon flavor in these buttery, tender shortbread cookies. And if that's not enough to tempt your taste buds, they get dipped in a tart, lemony glaze. Lemony delicious! Cookies taste more lemony the next day.

Provided by Cindy @ My Country Table

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h55m

Yield 24

Number Of Ingredients 10

4 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
2 cups unsalted butter at room temperature
1 cup confectioners' sugar
2 tablespoons fresh lemon juice
6 tablespoons unsalted butter, melted
⅓ cup lemon juice, or more to taste
3 cups confectioners' sugar
lemons, zested

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Sift or whisk flour, salt, and baking powder together in a bowl.
  • Place butter in a large mixing bowl and mix with a wooden spoon until very creamy. Add confectioners' sugar, lemon juice, and flour mixture; mix until well combined.
  • Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut into rounds using a round cookie cutter. Transfer cookies to ungreased baking sheets.
  • Bake in the preheated oven until cookies are light brown on the bottom but still very light on top, about 10 minutes. Allow cookies to cool on the baking sheets for about 2 minutes before transferring to wire racks to cool completely.
  • Whisk melted butter and lemon juice together in a small bowl. Add lemon zest and whisk again. Whisk in confectioners' sugar 1 cup at a time. Add more lemon juice if necessary for a thin consistency.
  • Dip the top of each cookie in the glaze and transfer to a wire rack placed over waxed paper or parchment paper. Allow cookies to sit until glaze has set, about 2 hours.
  • Store cookies in an airtight container between layers of waxed paper.

Nutrition Facts : Calories 317 calories, Carbohydrate 36.6 g, Cholesterol 48.3 mg, Fat 18.4 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 11.6 g, Sodium 61.8 mg, Sugar 20 g

ROSEMARY-LEMON SHORTBREAD COOKIES



Rosemary-Lemon Shortbread Cookies image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h25m

Yield about 32 cookies

Number Of Ingredients 9

3 sticks (1 1/2 cups) unsalted butter, softened, plus more for the pan
1 cup sugar
1 tablespoon finely grated lemon zest
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon kosher salt
1/2 teaspoon vanilla
3 1/2 cups all-purpose flour
1 1/2 cups confectioners' sugar
1 lemon, zested and juiced

Steps:

  • For the cookies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on two sides. Lightly butter the foil and sides of the pan.
  • Pulse the sugar with the lemon zest and rosemary in a food processor until well combined. Remove 2 tablespoons of the sugar mixture and reserve.
  • Add the butter, salt and vanilla to the food processor with the sugar and pulse until combined. Add the flour, about 1 cup at a time, pulsing to combine after each addition. (After the last addition, you may need to stir and scrape down the sides of the food processor to incorporate all of the flour.) Continue to pulse until a dough comes together.
  • Turn the dough out onto the prepared baking pan and press it evenly into the pan. Poke the dough all over with a fork and sprinkle it with the reserved sugar.
  • Bake until the edges are golden brown and the center is golden, about 25 minutes. As soon as it's out of the oven, use a bench scraper or knife to cut the shortbread into 1-by-3-inch cookies. Cool in the pan for 15 minutes, then carefully remove the cookies using the foil as handles. Cool completely on a rack.
  • For the icing: Combine the confectioners' sugar, lemon zest and juice in a medium bowl. Whisk to combine. Whisk in 1 tablespoon water or more for the desired thickness.
  • Drizzle the icing over the cookies and allow to set, or serve the icing alongside to dip or drizzle upon serving.

LEMON SHORTBREAD COOKIES



Lemon Shortbread Cookies image

Provided by Chuck Hughes

Categories     dessert

Time 1h30m

Yield 24 squares

Number Of Ingredients 14

1 cup (2 sticks) salted butter, softened, plus more for greasing pan
2 3/4 cups all-purpose flour
1 teaspoon baking powder
2/3 cup granulated sugar
1 teaspoon vanilla extract
2/3 cup fresh cranberries, coarsely chopped
Zest of 1 lemon
2 1/2 cups granulated sugar
4 large eggs
1/3 cup lemon juice (about 3 lemons)
3 tablespoons all-purpose flour
1 teaspoon baking powder
Pinch salt
Confectioners' sugar, for garnish

Steps:

  • For the lemon and cranberry shortbread dough: Preheat the oven to 350 degrees F. Line a 9-by-13-inch pan with aluminum foil (with a 2-inch overhang on all four sides) and grease the bottom and sides with butter.
  • In a small bowl, combine the flour and baking powder. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter with the sugar and vanilla on medium-high speed until light and fluffy, about 4 minutes. Add the dry ingredients and mix on medium-low until incorporated. Mix in the cranberries and lemon zest.
  • Press the mixture into the bottom of the prepared pan. Bake until slightly brown, about 25 minutes.
  • For the filling: While the shortbread is baking, whisk together the sugar, eggs, lemon juice, flour, baking powder and salt in a medium bowl. Pour the filling over the baked crust and continue baking until the filling sets and is slightly brown on the edges, about 20 minutes
  • Let cool completely in the pan. Use the foil edges to help lift the bar out of the baking pan. Cut into 24 squares and dust with confectioners' sugar.

LEMON SHORTBREAD COOKIES



Lemon Shortbread Cookies image

These Lemon Shortbread Cookies are a delightful addition to a holiday cookie plate, but I love making them at all times of year. Enjoy them on their own or with a hot cup of tea!

Provided by Jeanine Donofrio

Categories     Dessert

Time 55m

Yield 30

Number Of Ingredients 7

½ cup butter, softened
⅓ cup cane sugar
Zest of 1 medium lemon
1 tablespoon fresh lemon juice
1 tablespoon fresh thyme leaves, chopped
1¼ cups all-purpose flour
¼ teaspoon sea salt

Steps:

  • Preheat the oven to 350°F and line a large baking sheet with parchment paper.
  • Cream the butter in the bowl of an electric mixer. Add the sugar and beat until fluffy, scraping down the sides of the bowl as needed. Next, add the lemon zest, lemon juice, and thyme and mix again. Finally, add the flour and salt and mix until just combined. Turn the dough out onto a floured surface and flatten into a 1" disk. If the dough is sticky, wrap and chill for 15 to 30 minutes until firm but still pliable.
  • Roll the dough on a lightly floured surface until about ¼" thick. If desired, you can roll the dough between two pieces of parchment paper. Use 2" cookie cutters to cut out desired shapes. Transfer to the baking sheet and bake for 10 to 14 minutes or until the edges are lightly browned. Keep any extra cut-out cookies in the fridge until ready to bake.
  • Remove from the oven and transfer the cookies to wire racks to cool. Store at room temperature for up to 5 days.

LEMON SHORTBREADS



Lemon Shortbreads image

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

1 cup butter, softened
1/2 cup confectioners' sugar
1/4 cup sugar
1 teaspoon salt
1 teaspoon grated lemon zest
2 cups all-purpose flour
GLAZE:
2 cups confectioners' sugar
2 teaspoons grated lemon zest
3 tablespoons lemon juice
Colored sugar

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.

LEMON SHORTBREAD



Lemon Shortbread image

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

2 cups all-purpose flour
1 1/4 teaspoons coarse salt
1 cup (2 sticks) unsalted butter, softened, plus more for pan
5 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice
3/4 cup confectioners' sugar

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 THYME SHORTBREAD COOKIES RECIPE BY TASTY



Lemon Thyme Shortbread Cookies Recipe by Tasty image

Here's what you need: unsalted butter, granulated sugar, powdered sugar, large egg, McCormick® vanilla extract, lemon, lemon, all purpose flour, kosher salt, McCormick® Dried Thyme Leaves, powdered sugar, milk, lemon

Provided by McCormick

Categories     Desserts

Yield 20 cookies

Number Of Ingredients 13

2 sticks unsalted butter
¼ cup granulated sugar
¼ cup powdered sugar
1 large egg
1 teaspoon McCormick® vanilla extract
1 lemon, zested
1 lemon, juiced
2 cups all purpose flour
¼ teaspoon kosher salt
1 tablespoon McCormick® Dried Thyme Leaves
1 cup powdered sugar
2 tablespoons milk
1 lemon, for zesting

Steps:

  • In a large bowl, use an electric hand mixer on medium speed to cream together the butter, granulated sugar, and powdered sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl, then add the egg, McCormick® Vanilla Extract, lemon zest, and lemon juice, and mix until fully combined, about 3 minutes.
  • Add the flour, salt, and McCormick® Dried Thyme Leaves, and mix on low speed until the dough comes together.
  • Transfer the dough to a sheet of parchment paper and use the parchment to roll the dough into a log about 10 inches long and 2 inches wide. Chill the dough in the refrigerator for 1 hour.
  • Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Slice the log crosswise into ½-inch-thick rounds. Place the dough rounds on the prepared baking sheet, spacing about 2 inches apart.
  • Bake the cookies for 12 minutes, or until the edges are golden brown. Transfer to a wire rack and let cool for 10 minutes.
  • Make the glaze: In a small bowl, whisk together the powdered sugar and milk until smooth.
  • Dip the tops of the cookies in the icing or spread the icing over the cookies, then return to the wire rack. Zest the lemon lightly over each cookie. Let the glaze set for about 30 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 104 calories, Carbohydrate 23 grams, Fat 0 grams, Fiber 0 grams, Protein 2 grams, Sugar 11 grams

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