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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 Stecklein, Glendale, Wisconsin
  • Total Time
    Prep: 25 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    about 4 dozen

Ingredients

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

Directions

  • Beat butter, sugars and salt until blended; beat in lemon zest. Gradually beat in flour. Divide dough in half. Shape each into a disk; wrap. Refrigerate 30 minutes. Let dough stand at room temperature 5-10 minutes to soften slightly.
  • 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.
  • Bake until bottoms are lightly browned, 7-10 minutes. Remove to wire racks to cool completely.
  • For glaze, mix confectioners' sugar, lemon peel and lemon juice until smooth; spread over cookies. Sprinkle with colored sugar.
Nutrition Facts
1 cookie: 82 calories, 4g fat (2g saturated fat), 10mg cholesterol, 80mg sodium, 11g carbohydrate (7g sugars, 0 fiber), 1g protein.
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