Lemon Shortbread Cookies Recipe

3.5 2 2
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Lemon Shortbread Cookies Recipe

Read Reviews
3.5 2 2
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min./batch + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min./batch + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 4 teaspoons grated lemon peel
  • 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

Directions

In a small bowl, cream butter and sugar until light and fluffy. Beat in lemon peel 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 at 350° for 12-15 minutes or until firm. 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. Yield: 2 dozen.
Originally published as Lemon Shortbread Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p80

Nutritional Facts

1 each: 77 calories, 4g fat (2g saturated fat), 10mg cholesterol, 39mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 4 teaspoons grated lemon peel
  • 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
  1. In a small bowl, cream butter and sugar until light and fluffy. Beat in lemon peel 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.
  2. 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.
  3. Bake at 350° for 12-15 minutes or until firm. Cool for 2 minutes before carefully removing to wire racks to cool completely.
  4. Combine confectioners' sugar and lemon juice; drizzle over cookies. Store in an airtight container. Yield: 2 dozen.
Originally published as Lemon Shortbread Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p80

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MY REVIEW
thebestlala User ID: 8134077 125309
Reviewed Dec. 1, 2014

"I was disappointed with these cookies. They were not light and delicate, rather tough. I also felt that the addition of the nutmeg was not a good idea, and detracted from the lemon flavour."

MY REVIEW
janet.wallenfang User ID: 2702506 167205
Reviewed Feb. 11, 2011

"These are absolutely delicious. Light and delicate cookies, fantastic flavor. Very easy to make. The lemon zest adds just the right touch. Only butter; no substitutes!"

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