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Basic all-butter shortbread cookies get a burst of contemporary, zesty lemon taste in these lemon shortbread cookies! With a buttery, melt-in-your-mouth texture, glazed lemon shortbread are the right cookie for lemon lovers. The slice and bake technique means there’s no dough rolling or cookie cutters required! Recipe yields 24 cookies.
Shortbread are certainly one of my favourite kinds of selfmade cookies. They’re easy to make with pantry staples and an awesome base for taste variations like spice or citrus.
On this recipe, contemporary lemons give slice and bake shortbread cookies a burst of lemon taste. For ease, you need to use common lemons or Meyer lemons to taste the shortbread dough (should you’re a longtime reader, I’m an enormous fan of baking with Meyer lemons).
5 Deliciously Festive Vacation Cookie Recipes!
My tip for max lemon taste is to pulse contemporary lemon zest with granulated sugar in a meals course of for 1 minute. This fast step makes lemon-sugar (and works properly with different citrus fruit too).
I make lemon sugar to infuse lots of my favourite lemon recipes with pure lemon taste, no lemon extract required! A fast lemon glaze provides additional sweetness to every buttery chew.
Love shortbread cookies? Strive my reader-favorite cranberry orange shortbread cookies subsequent!
Key Components
Sugar – Granulated sugar sweetens the cookies. You’ll additionally roll the logs of shortbread dough in granulated sugar earlier than slicing into rounds. Contemporary lemon zest – Infuses the shortbread dough with lemon taste. Butter – Use softened, unsalted butter. Softened butter is simple to cream with the lemon-sugar, which supplies the cookies a pleasant and lightweight texture. Don’t use European-style butter – the upper fats content material will trigger the cookies to overspread. Vanilla extract – A 1/2 teaspoon of pure vanilla extract enhances the lemon taste. Salt – Provides stability to the sweetness. Flour – All-purpose flour is ideal to make use of for shortbread cookies. Lemon glaze – Made with melted butter, a pinch of salt, lemon zest, powdered sugar (confectioners’ sugar), lemon juice, and milk.
The way to Make Lemon Shortbread
Make lemon sugar: Mix lemon zest and granulated sugar in a meals processor and pulse for 1 minute. In case you don’t have a meals processor, beat sugar and lemon zest in a big mixer bowl on low pace till properly combined.
Make shortbread dough: Mix softened butter, lemon-sugar, vanilla, and salt within the bowl of a stand mixer fitted with the paddle attachment. Beat combination till gentle and creamy, about 2 minutes.
Flip off the mixer and add the entire flour. Combine in on low pace simply till included and dough begins to return collectively in massive items.
Chill dough: Divide shortbread dough in half and roll every part right into a log. Wrap tightly in plastic and chill for 1 hour within the fridge.
Slice cookies: Roll shortbread logs generously in sugar to coat. Use a pointy knife to slice logs into 1/2-inch thick rounds.
Place rounds two inches aside on baking sheets and chill for 20 minutes. Whereas cookies chill, preheat the oven.
Bake cookies for 14 to fifteen minutes, till golden. Cool for five minutes on baking sheets, then switch to a cooling rack to chill fully.
Make glaze: Mix melted butter, salt, lemon zest, powdered sugar, lemon juice, and milk in a small bowl. Whisk till easy.
Dip the tops of every cookie in lemon glaze (or drizzle glaze over the cookies). If desired, sprinkle the tops with contemporary lemon zest. Let glaze set earlier than serving.
Make Forward Suggestions
Shortbread cookie dough is ideal to make forward. Chill logs of dough till agency, then slice logs into rounds and place cookies on baking sheets. Freeze for 1 hour, then switch to freezer baggage and retailer for as much as 2 months.
Once you’re able to bake, bake the cookies instantly from the freezer (don’t thaw), including 1 to 2 minutes to the baking time.
Extra favourite cookie recipes:
Did you do that Lemon Shortbread Cookie Recipe? Let me know by leaving a remark and score beneath!
Description
Basic all-butter shortbread cookies get a burst of contemporary, zesty lemon taste in these lemon shortbread cookies! With a buttery, melt-in-your-mouth texture, glazed lemon shortbread are the right cookie for lemon lovers.
Cookies
For Rolling
Glaze
Notes
Butter: Don’t use European-style butter. The upper fats content material will trigger the cookies to overspread.
Chilling tip: For uniformly spherical slice-and-bake cookies, minimize two empty paper towel rolls in half lengthwise. Chill logs of dough inside the middle of every cardboard roll till agency.
Storage suggestions: Retailer shortbread cookies in an hermetic container, putting parchment paper between the layers. Cookies keep contemporary at room temperature for as much as 5 days. Shortbread may also be wrapped properly and frozen for as much as 2 months.
Make forward: Chill logs of dough till agency, then slice logs into rounds and place rounds on baking sheets. Freeze for 1 hour, then switch to freezer baggage and retailer for as much as 2 months. Once you’re able to bake, bake the cookies instantly from the freezer (don’t thaw), including 1 to 2 minutes to the baking time.
Key phrases: Lemon Shortbread Cookies, Lemon Shortbread Recipe
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