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Lemon Shortbreads

 Lemon Shortbreads
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
48 ServingsPrep: 25 min. + chilling Bake: 10 min./batch + cooling


  • 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


  • 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.
  • 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.
  • 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.
  • Bake 6-8 minutes or until bottoms are lightly browned. Remove to wire

2 of 2

Lemon Shortbreads (continued)

Directions (continued)

  • racks to cool completely.
  • 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: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.