-
-
My review
Lemon Shortbread Cookies
Carol
"Rich, lemon-flavored cookies."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 10 m servings 149Original recipe yields 10 servings (20 cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a medium bowl, mix butter and brown sugar with an electric mixer until combined. Blend in lemon zest, lemon extract, and vanilla.
- Stir flour and salt into butter mixture. Transfer mixture to waxed paper or plastic wrap. Roll into a log (for slicing cookies) or shape into a disk (for using cutters); wrap dough and refrigerate for 30 minutes.
- Preheat oven to 325 degrees F (170 degrees C).
- Roll dough out on a lightly floured surface until 1/4 inch thick. Cut out cookies using a 2-inch round cutter and place 2 inches apart on ungreased baking sheets. (Or slice cookies and arrange on baking sheets). Gather and reroll dough scraps.
- Bake in preheated oven until edges are pale golden, but not browned, about 20 to 25 minutes. Let stand on baking sheet 2 minutes. Remove to a rack and let cool completely.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3640 Ratings
-
-
-
-
-
Most helpful positive review
2/27/2009
USED HEALTHIER OPTIONS: This recipe still turned out amazing! I used lemon juice instead of lemon extract, lite brown sugar, and whole wheat flour for a healthier cookie and they still recieved ...
Most helpful critical review
6/16/2006
Sorry to say my notes on this recipe is - "a mess and a total waste of ingredients." It's extremely rare that I get bad results from recipes on this site - but this one was memorably BAD.
Most helpful
Most positive
Least positive
Newest
6/16/2006
Sorry to say my notes on this recipe is - "a mess and a total waste of ingredients." It's extremely rare that I get bad results from recipes on this site - but this one was memorably BAD.
6/21/2001
YUCK. I followed the directions exactly, with extremely poor results. Yield was way off -- I only got 12 small cookies instead of 20 2-inch ones. Baking time was off too, and they probably sh...
2/27/2009
USED HEALTHIER OPTIONS: This recipe still turned out amazing! I used lemon juice instead of lemon extract, lite brown sugar, and whole wheat flour for a healthier cookie and they still recieved ...
1/31/2003
These cookies turned out lovely! I doubled the recipe and used shaped cookie cutters to cut them out. I also made lemon icing for them with water, lemon juice, and powdered sugar. Yum! For m...
1/16/2002
These are absolutely delicious and easy to make. I put part of the dough into a decorating bag, and using a large cake decorator tip, made lemon shortbread straws and decorative small cookies a...
4/25/2010
I loved these! Super refreshing and light. I used fresh lemon juice instead of extract and thought it gave it a nice tart flavor. I cut mine into fingers instead of using cutters. I did find the...
2/7/2010
These are delicious! I did use real lemon juice vs. extract. They are buttery, rich and with the lemon juice & zest really have a extra special fresh taste to them! I just finished a batch to...
5/20/2005
These cookies were great after a few minor tweaks... I added just a touch more vanilla and then shook the cookies in a bag with about 1/4 cup powdered sugar to coat them. The powdered sugar coa...
9/11/2003
I made this recipe and it so good I can hardly wait to do it again! I loved this recipe and so did my family too! Easy making them too!