Lemon Shortbread Cookies


Hmm. I’m rather pleased with this photo. On a sliding scale of “vomit-inducing” to “absolutely toothsome” we’re getting a little closer to that positive end goal! Sure, I’ve still got some major issues to work out (it doesn’t help that my home is seriously lacking in the natural light department). But I think it’s an improvement over this sad composition.

I’m traveling this week, which means restaurant stipends and no meal plans for me! So instead, I’ll post a recipe for lemon shortbread cookies. Warning! This recipe is dangerously easy and also freezes well. The pounds of butter required are bound to add pounds to your thighs as well… but after one bite, you’ll probably agree with me that it’s totally worth it.

I must give credit where it’s due! This recipe comes from a recent grocery store publication. (Fellow mamas: if you’re able to shop at Fred Meyer, I highly recommend it. They’ve got complimentary cookies and fruit for distracting young children while you shop. Even better: free childcare for up to one hour. I won’t lie. I’ve been known to stick my kids in there and then just go sit quietly in the furniture section for a bit of a break.)

But I digress. You’re wanting to get to that lemon shortbread cookie recipe, aren’t you? Here it is, without further ado:

Hands on Time: 15 minutes. Total Time: 2 hours 35 minutes 

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 tablespoon packed grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 2 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • OPTIONAL: sparkling sugar for coating or sprinkling

In a mixing bowl or stand mixer, cream together butter and sugar; and zest and juice. Add flour and salt; stir to combine. Form into 2 logs, about 1 1/2 to 2 inches in diameter. Wrap in waxed paper and refrigerate at least 2 hours until firm. (This is also the perfect time to freeze one or both logs for baking at a later date.)

Preheat oven to 350 degrees. Optional: roll logs in sparkling sugar (alternatively, reserve sugar to sprinkle on each cookie before baking). You can also just skip this step–the cookies are perfectly tasty and pretty without the extra sugar.

Slice the cookie logs into 1/3-inch thick slices; place on ungreased baking sheets. Bake 12-15 minutes, rotating pans halfway through baking, until cookies look dry but are not browned.

Store any leftovers in an airtight container. Makes about 4 dozen cookies!




One thought on “Lemon Shortbread Cookies

  1. Pingback: July Meal Plan #4: a Whole Lot of Hosting | Kate Diamond, Author

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