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Lemon Shortbreads Recipe

Lemon Shortbreads Recipe

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 Johnson, Greendale, Wisconsin
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling YIELD:48 servings


  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1/4 cup sugar
  • 1 teaspoon grated lemon peel
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • GLAZE:
  • 2 cups confectioners' sugar
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • Yellow, green or red colored sugar


  • 1. In a large bowl, cream butter and sugars until light and fluffy. Beat in lemon peel. Combine flour and salt; gradually add to creamed mixture and mix well.
  • 2. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate 30 minutes. Let dough stand at room temperature for 5-10 minutes to soften.
  • 3. Preheat oven to 325°. Roll out each portion between two sheets of waxed paper to 1/4-in. thickness. Cut with a floured 1-1/2-in. diamond-shaped cookie cutter. Place 1 in. apart on lightly greased baking sheets.
  • 4. Bake 6-8 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely.
  • 5. Combine confectioners' sugar, lemon juice and peel; spread over cookies. Sprinkle with colored sugar. Yield: 4 dozen.

Nutritional Facts

1 cookie (calculated without colored sugar) equals 81 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 76 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.