Shortbread cookies are a favorite bake for afternoon tea, and these lemon versions are exceptional. Pictured with our Strawberry Lamingtons and Raspberry-Topped Frangipane Tartlets.
Lemon Shortbread Cookies
Serves: 13 to 16
Ingredients
- 6 tablespoons unsalted butter, room temperature
- ¼ cup confectioners’ sugar
- 1 tablespoon fresh lemon zest
- ¼ teaspoon lemon extract
- ¼ teaspoon fine sea salt
- ⅛ teaspoon vanilla extract
- 1 cup all-purpose flour*
- Garnish: granulated sugar
Instructions
- In a large bowl, beat butter at medium speed with a mixer until creamy, approximately 1 minute. Add confectioners’ sugar, lemon zest, lemon extract, salt, and vanilla extract; beat for 2 minutes at medium-high speed. Beat in flour just until incorporated. (Dough will be firm.)
- Turn dough out onto a piece of plastic wrap and press into a flat disc. Wrap dough well in plastic and refrigerate for approximately 1 hour. Dough should be very firm but still able to roll out.
- Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
- Lightly sprinkle a wax paper sheet with flour. Unwrap dough and place on prepared wax paper. Lightly sprinkle dough with flour and top with another wax paper sheet. Using a rolling pin, roll out dough to a ¼-inch thickness. Using a 2-inch fluted round cutter dipped in flour, cut as many rounds as possible from dough, re-rolling scraps. Place rounds 2 inches apart on prepared baking sheet. Using the blunt end of a bamboo skewer, poke 5 holes in each cookie. Sprinkle cookies with granulated sugar, if desired. Place baking sheet in freezer for 20 minutes to help cookies keep their shape during baking.
- Bake cookies until bottoms are light golden brown, approximately 10 minutes. Transfer cookies to a wire cooling rack and let cool completely. Store in an airtight container.
Notes
*Spoon flour into measuring cup without packing and then scrape off excess with a straight edge to level.
