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Lemon Shortbread Cookies

Ingredients

  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 4 teaspoons grated lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons plus 1-1/2 teaspoons cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • DRIZZLE:
  • 1/2 cup confectioners' sugar
  • 2 to 3 teaspoons lemon juice

Directions

  • 1. Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy. Beat in lemon zest 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.
  • 2. 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.
  • 3. Bake until firm, 12-15 minutes. Cool for 2 minutes before carefully removing to wire racks to cool completely.
  • 4. Combine confectioners' sugar and lemon juice; drizzle over cookies. Store in an airtight container.

Nutrition Facts

1 each: 77 calories, 4g fat (2g saturated fat), 10mg cholesterol, 39mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Reviews

Average Rating:
  • thebestlala
    Dec 1, 2014

    I was disappointed with these cookies. They were not light and delicate, rather tough. I also felt that the addition of the nutmeg was not a good idea, and detracted from the lemon flavour.

  • janet.wallenfang
    Feb 11, 2011

    These are absolutely delicious. Light and delicate cookies, fantastic flavor. Very easy to make. The lemon zest adds just the right touch. Only butter; no substitutes!

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