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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): 81 calories, 4g fat (2g saturated fat), 10mg cholesterol, 76mg sodium, 11g carbohydrate (7g sugars, trace fiber), 1g protein

Reviews for Lemon Shortbreads

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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."

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."

Reviewed Dec. 15, 2012

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

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!"

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."

Reviewed Dec. 11, 2012

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

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."

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."

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."

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.