Hi, I’ve done it! I’ve managed to make Lemon Shortbread Cookies that are utterly delicious. Light, lemony and crumbly, yet also taste like shortbread!
I can’t tell you how good it feels to get back to baking since my recent stay in hospital. I’m not out of the woods yet, but at least I’m on the right path! Baking relaxes me, allows my creative juices to get flowing and produces something scrummy to eat afterwards. Not bad eh?
Buttery, lemony, light Lemon Shortbread Cookies. The perfect biscuit, in my book anyway. I encourage you to try this recipe if you are a fan of lemon and shortbread. I think you get the picture – I LOVE THESE COOKIES!
Recipe : Makes 20-24 Lemon Shortbread Cookies
150g/5oz Caster Sugar
225g/8oz Unsalted Butter – room temperature
1 Large Egg Yolk – free range – the white can be frozen for up to one month
1tsp Vanilla Extract – I use Nielsen-Massey
1tbsp Lemon Zest – finely grated (approx 1 medium lemon)
1/4 tsp Salt – I use Maldon
300g/10oz Plain White Flour
Extra Sugar for sprinkling – I use granulated sugar
Making And Chilling The Cookie Dough
Whisk the sugar and butter together until light and fluffy.
Add the room temperature egg yolk, vanilla, lemon zest and salt. Whisk until thoroughly combined.
Add the flour and mix (I do this by hand) until all the ingredients are just incorporated and the cookie dough comes together.
Wipe the worktop with a damp, clean cloth. Lay the cling film on top and it will stay in place!
Place half of the cookie dough onto a piece of cling film.
Using your hands shape the dough into a log. Wrap tightly in the cling and repeat with the other half of the dough.
Finally, place the cookie dough logs into the refrigerator and chill until firm. Usually one hour.
Slicing And Baking The Cookies
When ready to bake preheat the oven to 180C/160C fan oven, gas mark 4, 350F.
As soon as the dough logs are chilled remove from the refrigerator, place on a board and unwrap.
Using a sharp knife slice the log into 1cm – half inch thick rounds.
Place the cookie dough rounds onto a non stick, or baking parchment covered baking tray and lightly sprinkle with sugar.
Bake the Lemon Shortbread Cookies for 12-15 minutes, until golden brown and set.
As soon as the cookies are baked remove from the oven and sprinkle over a little more sugar.
Leave to cool on the tray for 10 mins then transfer to a cooling rack.
These cookies actually improve on keeping, in an airtight container, if you can wait.
Now think of someone you know, who loves lemon, pop some cooled cookies in a cellophane bag, tied with pretty ribbon and make their day!
If you have enjoyed this recipe for Lemon Shortbread Cookies you may also like these:
Blueberry Lemon Shortbread Cake Bars
As well as coming up with new recipe ideas and flavour combinations I really do enjoy baking for others. Whether it is a planned, family occasion, or a surprise, making something that I know others will appreciate and enjoy is a constant source of pleasure. An unexpected gift is a wonderful way to show someone that you care and food ALWAYS tastes better when it’s shared.
So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.
Keep smiling, Sammie x.
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looks yummm!!!
Thank you for your kind words Zerin.
These look like a masterpiece. I’m crazy for shortbread and anything lemon, YUM!
Thanks for stopping by the Café and leaving such a sweet comment!
Thanks Chris. That’s really sweet of you. It was great looking at your site. Sammie