Chewy shortbread cookies with just the right amount of lemon—not overpowering, but refreshing.
Preheat oven to 350 F. Line 2 baking sheets with parchment paper or a Silpat. Set aside.
Sift flour into a medium sized bowl and set it aside.
In a large bowl, cream butter and sugars until light and fluffy. Add lemon juice, vanilla and salt and beat until well combined. Stir in flour.
Scoop the dough with a medium cookie dough scoop (2 tablespoons each) onto the prepared cookie sheets. Place them about 2 inches apart.
Put the baking trays into the preheated oven and bake the cookies for approximately 15 minutes or until very light brown around the edges.
Remove from the oven and put the cookies onto a cooling rack to cool completely.
Makes 5 1/2 dozen cookies.
You must be logged in to post a review.
Very yummy! Just as the description says, nice and chewy with a refreshing lemony flavor. I made these with hard white wheat four because that’s all I had on hand, and they were delicious. I also added 2 tbsp of lemon zest to the recipe. The only reason I gave this 4 instead of 5 mitts is because I feel like shortbread should be crunchy, not chewy.
by Julia Pinney @ Julia's Cuisine in
Desserts
Prep: Cook:
Serves: 36 Level: Easy
by Beth Pierce in
Desserts
Prep: Cook:
Serves: 24 Level: Easy
by Kendall Smith in
Desserts
Prep: Cook:
Serves: 18 Level: Easy
Prep: Cook:
Serves: 20 Level: Easy
Prep: Cook:
Serves: 16 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.