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Lemon Shortbread Cookies

 Lemon Shortbread Cookies
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
24 ServingsPrep: 25 min. Bake: 15 min./batch + cooling


  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 4 teaspoons grated lemon peel
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 2 tablespoons plus 1-1/2 teaspoons cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/2 cup confectioners' sugar
  • 2 to 3 teaspoons lemon juice


  • 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.

2 of 2

Lemon Shortbread Cookies (continued)

Directions (continued)

  • Store in an airtight container. Yield: 2 dozen.
Nutritional Facts: 1 cookie equals 77 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 39 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.