Best Lemon Shortbreads Recipes
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-NUTMEG SHORTBREADS WITH LEMON ICING
Categories Cookies Dairy Dessert Bake Christmas Back to School Lemon Vanilla Fall Spring Edible Gift Nutmeg Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Combine flour, cornstarch, nutmeg and salt in medium bowl; whisk to blend. Using electric mixer, beat butter, sugar, lemon peel and vanilla in large bowl until light and fluffy. Add dry ingredients and mix until dough begins to come together.
- Turn dough out onto sheet of waxed paper. Gather dough into ball; flatten into disk. Cover with second sheet of paper. Roll out dough to 1/4-inch thickness, turning and freeing paper from dough occasionally. Free bottom sheet of paper; remove top sheet. Cut out cookies, using 3-inch cutters. Transfer to 2 ungreased baking sheets, spacing cookies 1/2 inch apart. Gather and reroll scraps; cut out additional cookies. Transfer to sheet.
- Bake cookies until firm to touch and just beginning to color, about 15 minutes. Transfer cookies to rack and cool.
- Drizzle icing from fork tines onto cookies. (Can be made 1 week ahead. Store airtight in single layer at room temperature.)
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