Lemon Shortbread Cookies

Course Bread, Cookies & Pastries

Cuisine British, Scottish

Prep Time 10

Cook Time 30

Total Time 40

Servings -16 depending on shape

Calories 263

Author adapted by Christina Conte

Classic and authentic Scottish Shortbread recipe with a beautiful lemon flavor.

Equipment

1 Zester/Grater

Ingredients

1 c butter salted, softened (you can use unsalted, which is the norm for baking, but add a good pinch of salt)
½ c sugar
2 ½ c all-purpose flour
½ tsp sugar to sprinkle on top
1 Tbsp lemon rind rind of one lemon (preferably an organic, Meyer lemon)
3 drops lemon oil optional

US Customary - Metric

Instructions

Heat oven to 375º F (190 ºC)
Start by mixing the butter and sugar together, but DO NOT CREAM them (see notes). The butter shouldn't be too soft, but also not straight from the fridge, especially if you use a mixer.
Add the lemon rind, and oil (if using.)
Add the flour and mix to a stiff consistency. Don't overwork the dough; stop as soon as it comes together.
Roll the dough (as with sugar cookies) and cut with desired cookie cutter(s). Place onto prepared baking sheet lined with parchment or silicone sheet, and prick evenly.
Place in a preheated oven for about 15 minutes, or until slightly brown on edges. Sprinkle with sugar immediately upon removing from the oven. Shortbread shouldn't be darkly colored. Let your lemon shortbread cool for a few minutes on the pan or tray before moving to rack to cool completely.

Video

Notes

Quality ingredients are KEY, especially the butter.
The butter and sugar should be thoroughly amalgamated, but not creamed (as when making a cake and the result becomes light and fluffy-shortbread dough takes only a few minutes to make.)
PLEASE USE A SCALE FOR BEST RESULTS. Visit my Kitchen Essentials shop to see how inexpensive they are.
If for some reason you don't use a scale and your mixture doesn't come together, press it into a pan or use to make a crumble topping - there is no reason to throw it away.
Store in a sealed container (an old Walker's tin is excellent) and keep in a cool, dry place. Shortbread will keep well for weeks, but is also excellent after being frozen.
If you plan to keep your shortbread for more than two weeks, I'd suggest freezing it. Visit my Scottish/British shop for lots of my favorite items!

Nutrition

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