Lemon Shortbread Cutouts – a delicious recipe with Sugar, Cornstarch, Flour, Butter, Lemon Zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 300u00b0F.
2
In a small bowl, sift together the sugar, cornstarch and flour. In a larger bowl, beat the butter and lemon zest until nice and fluffy. Slowly beat in the flour mixture until it forms into a loose, crumbly dough. Using your hands, knead the dough together to form a soft dough.
3
Put the dough on a large piece of parchment paper or a lightly floured surface. Roll out the dough to about 1/8 inch to 1/4 inch thickness. Shortbread is better when it is on the thick side. Cut out the desired shape and place on a parchment lined or ungreased baking sheet.
4
Bake for 15 minutes, rotating the sheet halfway through. Do not let the cookies brown, they will continue to set a bit on the sheets after they are removed. Allow the cookies to cool on the sheets completely. Eat them straight or decorate. (Unintentional rhyming there.)
541
kcal
Calories
35
g
Fat
55
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1/2 cups Icing/Powdered Sugar, 1/2 cups Cornstarch, 1 cup Flour, 3/4 cups Butter, Softened, and more.
Yes, Lemon Shortbread Cutouts 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
