Summer and citrus seem to go hand in hand. During those hot summer days, little is more refreshing than a glass of lemonade, a lemony tabouleh salad or a plate of lusciously crumbly lemon shortbread cookies.
In general, shortbread cookies are a cinch to make and a great project to do with the kids. They will love mixing the ingredients and patting the dough into the pan.
While these cookies bake, the wonderful aroma of lemon wafts through the air.
For the most tender, buttery shortbread cookies ever, follow these tips:
- Use unsalted butter for a more delicate flavor.
- Do not overmix the dough. Doing so can result in a tough cookie.
- Don’t overbake cookies. Bake only until lightly browned. Shortbread can go from golden to burned fairly quickly. Keep an eye on them.
- When measuring flour, spoon it in and then level it off with a knife.
For a change of pace, try the same recipe using oranges or limes as well. You’ll love the results!
- 1 cup unsalted butter, softened
- 1/2 cup sugar
- 2 tablespoons lemon juice
- 2 teaspoons freshly grated lemon zest
- 1/2 teaspoon vanilla
- 2 1/4 cups flour, sifted
Lemon Glaze (if desired)
- 1/2 cup powdered sugar, sifted
- 1 tablespoon butter, softened
- 1 tablespoons lemon juice
Preheat oven to 350. Lightly grease a 15×10 baking dish.
In a mixer bowl, cream together the butter and sugar until light and fluffy. Add the lemon juice, zest and vanilla. Beat on low until incorporated. Add flour and continue beating on low just until flour is combined.
Using fingers, press dough evenly into prepared pan. Bake 30-35 minutes or until light golden brown. Cool completely.
Once cool, drizzle with glaze, if desired
Make the glaze…
In a small bowl, whisk all glaze ingredients together until smooth.
Spread thin layer of glaze over cooled shortbread. Let stand 30 minutes to set. Cut into bars or squares.