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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

Ingredients

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

Directions

  • 1. Beat butter, sugars and salt until blended; beat in lemon peel. Gradually beat in flour. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes. Let dough stand at room temperature 5-10 minutes to soften slightly.
  • 2. 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.
  • 3. Bake until bottoms are lightly browned, 7-10 minutes. Remove to wire racks to cool completely.
  • 4. For glaze, mix confectioners' sugar, lemon peel and lemon juice until smooth; spread over cookies. Sprinkle with colored sugar. Yield: about 4 dozen.

Nutritional Facts

1 cookie: 82 calories, 4g fat (2g saturated fat), 10mg cholesterol, 80mg sodium, 11g carbohydrate (7g sugars, 0 fiber), 1g protein.

Reviews for Lemon Shortbreads

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MY REVIEW
BetseyWR User ID: 6621854 197161
Reviewed Jun. 13, 2014

"Made these for my family reunion. My older sister said " never again " cause she kept eating them! Took a little bit extra time to bake but worth the effort. Very Lemony and quite good. Cut them into almost a 2 bite size. Excellent."

MY REVIEW
chelle50882 User ID: 5448807 213027
Reviewed Dec. 15, 2012

"But I couldn't roll it out so I formed a log, chilled very well, then sliced 1/4 inch then baked."

MY REVIEW
chelle50882 User ID: 5448807 194113
Reviewed Dec. 15, 2012

"Baking time was off by about ten minutes. Love the lemony flavor, texture was just right!"

MY REVIEW
Sarahtoo User ID: 7017476 181146
Reviewed Dec. 11, 2012

"I made these according to the recipe, and though they did take a few minutes longer to bake, once they were done, the consistency and flavor was great! I made them small--I used bite-size Christmas cookie cutters in various shapes--and it was hard not to just pop them in my mouth as I went along! These are sure to be a hit!"

MY REVIEW
TanglewoodVillas User ID: 6050373 120045
Reviewed Dec. 11, 2012

"I think perhaps that the time stated for baking is a bit short. It took my 1 1/2 x 2 1/2 inch scalloped rectangles 15-20 minutes to bake to a finished consistency."

MY REVIEW
kramerstacey15 User ID: 5709757 115120
Reviewed Dec. 11, 2012

"They were pasty. Once you took a bite it was like a mouthful of glue."

MY REVIEW
jackie.baker User ID: 3555282 181139
Reviewed Dec. 10, 2012

"These cookies are delicious. The only issue I had was the cooking time. After 6-8 on 325 they were still basically raw. I had to turn my oven up to 350."

MY REVIEW
debs_place User ID: 1085803 196810
Reviewed Jan. 5, 2012

"I used a German Springerle cookie Rolling Pin, then a pizza cutter to cut the cookies a part. The dough was kind of sticky and needed some flour to work with it but it was fast and easy.

I work with developmentally disabled adults and they made the cookies as described above and they all loved them.
I made several batches at home as well."

MY REVIEW
finnegan1 User ID: 3763884 183926
Reviewed Dec. 28, 2011

"This cookie has become my favorite Christmas cookie. Has a very crisp, fresh lemon flavor in contrast to other cookies on the Christmas tray. Is, however, time consuming to make."

MY REVIEW
jenjen1177 User ID: 1012662 151729
Reviewed Oct. 19, 2011

"Turned out beautiful and very gourmet-looking. (I used a circle cutter.) The dough was difficult to mix and work with, but it did turn out very flaky. Don't know if I'd make again due to time involved. The glaze is fantastic, though, and I will definitely make that again."

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Wine Pairings

Sweet White Wine

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