Lemon Shortbread. Lemon-Butter Shortbread Cookies Lemon-Butter Shortbread Cookies. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. The secret to tender shortbread — a classic Scottish treat. This dough is meant to be dry and crumbly as you will see reflected in the comments on Ina's recipe.
The wrapping in plastic wrap and chilling is what brings the dough together.
These Lemon Shortbread are a one bowl cookie, no beating or creaming necessary.
In a large bowl using a wooden spoon mix together the softened butter, powdered sugar and zest until well combined.
You can cook Lemon Shortbread using 4 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Lemon Shortbread
- You need 180 grams of White flour.
- Prepare 100 grams of Butter.
- It's 50 grams of Sugar.
- Prepare 1 tbsp of Lemon juice.
Using your hands, bring the mixture together to form a dough. Made with fresh lemons and topped with a bright lemon glaze, this cookie recipe has just the perfect amount of sweet and tart that lemon lovers adore! For glaze, mix confectioners' sugar, lemon peel and lemon juice until smooth; spread over cookies. Lemon Shortbread Cookies - Classic shortbread with a lemony twist.
Lemon Shortbread instructions
- Return the butter to room temperature and mix in the sugar. Whisk the two together until the mixture becomes white and fluffy, then add lemon juice..
- Cut in the flour with a spatula, then bring it all together into one ball of dough..
- Shape the dough, cut into squares and pierce with a fork. Bake for 17-20 minutes at 160℃ (320°F)..
- Using a fork is an easy way to dock and pattern the dough..
Beat in lemon zest and vanilla. Combine the flour, cornstarch, nutmeg, and salt; gradually add to creamed mixture and mix well. This is a lovely buttery shortbread that gets a boost of flavour from fresh lemon rind. Store in a airtight tin for up to a week. Recipe by: Ita County Antrim, Northern Ireland, UK.