Shortbread Lemon Cookies
I received this recipe for lemon shortbread cookies from my cousin, who tried to duplicate cookies she loved from a restaurant. It was in a cookbook she made for the family for Christmas!
Prep time:
Cook time:
Serves: 2
Calories per serving: 880
Ingredients:
Cook time:
Serves: 2
Calories per serving: 880
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:
Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 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.
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.
Bake until firm, 12-15 minutes. Cool for 2 minutes before carefully removing to wire racks to cool completely.
Combine confectioners' sugar and lemon juice; drizzle over cookies. Store in an airtight container.
Source: tasteofhome.com
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.
Bake until firm, 12-15 minutes. Cool for 2 minutes before carefully removing to wire racks to cool completely.
Combine confectioners' sugar and lemon juice; drizzle over cookies. Store in an airtight container.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.