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.
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Ikshya Bhattarai
[email protected]I love the lemon flavor in these shortbreads.
Aluma Benard
[email protected]These were perfect for my afternoon tea party.
Rejoice Unene
[email protected]These were delicious! I'll definitely be making them again.
Parkash Jogi
[email protected]I'm not a baker, but these were easy to make and turned out great.
God Gaming
[email protected]These were a hit at my party! Everyone loved them.
Joe Lupin
[email protected]I followed the recipe exactly and they turned out great! Thanks for sharing.
Blake Brinkman
[email protected]These were a bit too dry for my taste.
Riley Campbell
[email protected]Easy to make and delicious!
danielle mccarthy
[email protected]Yum! These were so good! The lemon flavor was perfect and the shortbread was nice and crumbly.
Avi McClary
[email protected]Not bad! I thought the lemon flavor was a bit too strong for my taste, but my husband loved them. I might try making them again with less lemon zest next time.
Muqtaar Abdrisaq
[email protected]These were easy to make and turned out great! I used Meyer lemons, which gave them a slightly sweeter flavor. I also added a bit of extra lemon zest to the dough for a more intense lemon flavor.
Tumpa Khatun
[email protected]I'm not usually a fan of shortbread, but these lemon shortbreads were surprisingly good. The lemon flavor was subtle but present, and the shortbread was buttery and crumbly. I would definitely make these again.
MUNEEB AAMIR
[email protected]These lemon shortbreads were a delightful treat! The combination of tangy lemon and sweet shortbread was perfect, and the texture was wonderfully crumbly. I followed the recipe exactly and had no problems. They were a hit with my family and friends,