LEMON-BUTTER SHORTBREAD COOKIES
You will love the burst of fresh lemon flavor in these buttery, tender shortbread cookies. And if that's not enough to tempt your taste buds, they get dipped in a tart, lemony glaze. Lemony delicious! Cookies taste more lemony the next day.
Provided by Cindy @ My Country Table
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h55m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift or whisk flour, salt, and baking powder together in a bowl.
- Place butter in a large mixing bowl and mix with a wooden spoon until very creamy. Add confectioners' sugar, lemon juice, and flour mixture; mix until well combined.
- Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut into rounds using a round cookie cutter. Transfer cookies to ungreased baking sheets.
- Bake in the preheated oven until cookies are light brown on the bottom but still very light on top, about 10 minutes. Allow cookies to cool on the baking sheets for about 2 minutes before transferring to wire racks to cool completely.
- Whisk melted butter and lemon juice together in a small bowl. Add lemon zest and whisk again. Whisk in confectioners' sugar 1 cup at a time. Add more lemon juice if necessary for a thin consistency.
- Dip the top of each cookie in the glaze and transfer to a wire rack placed over waxed paper or parchment paper. Allow cookies to sit until glaze has set, about 2 hours.
- Store cookies in an airtight container between layers of waxed paper.
Nutrition Facts : Calories 317 calories, Carbohydrate 36.6 g, Cholesterol 48.3 mg, Fat 18.4 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 11.6 g, Sodium 61.8 mg, Sugar 20 g
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
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- 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 : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 80mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON SHORTBREAD COOKIES
I received this recipe 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! -Lorie Miner, Kamas, Utah
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy, 3-5 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.
Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON SHORTBREAD
Lemons brighten up our rich Classic Shortbread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen rounds
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes. Mix in lemon zest and juice.
- Reduce speed to low. Add flour mixture all at once; mix until just combined.
- Halve dough, and shape into disks. Wrap each in plastic, and refrigerate 1 hour.
- Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/4 inch thick. Cut out rounds with a 2-inch fluted cutter. Space 1 inch apart on baking sheets lined with parchment. Refrigerate 30 minutes.
- Bake until pale golden brown, 22 to 25 minutes. Transfer cookies to a wire rack; let cool completely. Dust with confectioners' sugar.
LEMON SHORTBREAD COOKIES
Steps:
- For the lemon and cranberry shortbread dough: Preheat the oven to 350 degrees F. Line a 9-by-13-inch pan with aluminum foil (with a 2-inch overhang on all four sides) and grease the bottom and sides with butter.
- In a small bowl, combine the flour and baking powder. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter with the sugar and vanilla on medium-high speed until light and fluffy, about 4 minutes. Add the dry ingredients and mix on medium-low until incorporated. Mix in the cranberries and lemon zest.
- Press the mixture into the bottom of the prepared pan. Bake until slightly brown, about 25 minutes.
- For the filling: While the shortbread is baking, whisk together the sugar, eggs, lemon juice, flour, baking powder and salt in a medium bowl. Pour the filling over the baked crust and continue baking until the filling sets and is slightly brown on the edges, about 20 minutes
- Let cool completely in the pan. Use the foil edges to help lift the bar out of the baking pan. Cut into 24 squares and dust with confectioners' sugar.
LEMON SHORTBREAD SQUARES
Steps:
- Make Classic Shortbread dough, beating 1 teaspoon lemon zest with the butter. Mix 2 cups confectioners' sugar with the zest and juice of 1 lemon. Spread over the finished shortbread and sprinkle with yellow decorating sugar. Slice into squares.
GLUTEN-FREE LEMON SHORTBREADS
Bring some zest to the occasion with this crowd-pleasing gluten-free lemon shortbread biscuits. You could also try using lime or orange zest for a similar citrus flavour
Provided by Cassie Best
Categories Dessert
Time 55m
Number Of Ingredients 5
Steps:
- Line a 20 x 20cm cake tin with baking parchment. Blitz the flour, butter, half the icing sugar and the lemon zest together in a food processor until the mixture looks sandy. Add half the lemon juice and blitz again until the dough starts to clump together. At this stage, the dough will keep wrapped and frozen for up to two months. Heat the oven to 170C/150C fan/gas 3.
- Press half the dough into the base of the tin using your fingertips, ensuring it's in an even layer. Spread the curd over the dough, leaving a ½cm border of around the edge.
- Roll the remaining dough into cherry tomato-sized balls, then press these into flat discs using your fingers. Arrange the dough discs over the layer of curd in a random patchwork pattern until completely covered. Bake for 35 mins until the shortbread is pale and lightly golden at the edges. Leave to cool completely in the tin.
- Mix the remaining icing sugar with enough of the remaining lemon juice to make a pourable icing. Drizzle this over the cooled shortbread and leave to set, then cut into 16 squares. Will keep in an airtight container for three days.
Nutrition Facts : Calories 231 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 17 grams sugar, Fiber 0.2 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
SHORTBREAD WITH LEMON CURD
This lemon shortbread recipe came from a tearoom in which I baked years ago. It is always a huge hit.
Provided by Lalambchop
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 40m
Yield 32
Number Of Ingredients 9
Steps:
- Sift flour, confectioners' sugar, and salt together in a bowl. Press softened butter into flour mixture and combine until blended. Pat stiff dough into two 9x13-inch pans forming even layers. Pierce through dough with a fork every 1/2-inch in lines parallel to the long sides of the pans; use a clean yard stick laid across the pan as a guide to make straight rows. Chill dough until firm.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until lightly golden, about 11 minutes. Cut into rows using fork marks, again using a yardstick as a pan guide. Cut rows into 3-inch lengths to make fingers. Cool completely in the pan.
- Meanwhile, beat eggs in a bowl. Stir in sugar, lemon juice, melted butter, and lemon rind. Pour into the top of a double boiler set over simmering water; cook and stir until thick and smooth, 5 to 10 minutes. Cool at room temperature.
- Serve shortbread fingers with lemon curd.
Nutrition Facts : Calories 247.2 calories, Carbohydrate 29.3 g, Cholesterol 57.6 mg, Fat 13.7 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 8.4 g, Sodium 137.4 mg, Sugar 17 g
LEMON SHORTBREAD
Melt in your mouth, tangy lemon taste. Hard to resist!! Freezes well I've never made these with the poppy seeds, only with the lemon rind, we love it, nice tangy taste and melt in your mouth. They have become a traditional Christmas item paired with the traditional shortbread.
Provided by Derf2440
Categories Dessert
Time 40m
Yield 36 shortbread
Number Of Ingredients 5
Steps:
- Combine flour, corn starch, icing sugar and lemon rind in a large bowl.
- With large spoon, blend in butter.
- Work with hands until a soft, smooth dough forms.
- roll dough to 1/4 inch thickness.
- Cut in shapes with cookie cutters.
- Place on ungreased baking sheets.
- Sprinkle with coloured sugars if desired.
- Bake at 300 degrees for 15 to 20 minutes or until edges are lightly browned.
- Remove from sheet, cool completely.
- Variation: Lemon Almond- Add 3/4 cup finely chopped unblanched almonds to dough or Lemon poppyseed- Add 1 tablespoon poppy seeds to dough.
Nutrition Facts : Calories 60, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 27.5, Carbohydrate 6, Fiber 0.1, Sugar 1.7, Protein 0.4
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