Lemon Shortbread Cookies – a delicious recipe with butter, sugar, lemon zest, vanilla, flour, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0. In a small bowl, cream butter and sugar until light and fluffy. Beat in lemon zest and vanilla. Combine the flour, cornstarch, nutmeg, and salt; gradually add to creamed mixture and mix well. (Dough will be crumbly.) Shape into a ball.
2
On a lightly floured surface, press dough to 1/2-in. thickness. Cut with a floured 1-in. fluted cookie cutter; place 1 in. apart on ungreased
3
. Prick cookies with a fork. Reroll scraps if desired.
4
Bake until firm, 12-15 minutes. Cool for 2 minutes before carefully removing to wire racks to cool completely.
5
Combine confectioners' sugar and lemon juice; drizzle over cookies. Store in an airtight container.
522
kcal
Calories
23
g
Fat
77
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cup butter, softened, 1/3 cup sugar, 4 teaspoons grated lemon zest, 1 teaspoon vanilla extract, and more.
Yes, Lemon Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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