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LEMON-BUTTER SHORTBREAD COOKIES

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Literally the best cookies of all time! These light and buttery cookies have a subtle lemon flavor and are covered with a bright and vibrant lemon glaze, giving you a delicious bite. These are special cookies.

So special that I’ve made an apple version for the fall apple shortbread cookies.

These lemon shortbread cookies embody the taste of summer! It’s a sweet and sour lemon candy with a light and refreshing taste and a melt-in-the-mouth flavour. It’s one of my favourite cookies, but beware, they’re dangerously good, and their assembly begins and ends in less than 15 minutes, so it’s easy to succumb to the call of their siren. You may find yourself eating the whole batch, so cook with a friend, there’s safety in numbers!

Preparation: 45 minutes | Cooking: 10 minutes | Total: 2 hours 55 minutes | Extra: 2 hours

Servings : 24 | Yield : 24 cookies

Ingredients :

Cookies :

4 cups all-purpose flour

1/2 teaspoon of salt

1/2 teaspoon of baking yeast

2 cups unsalted butter at room temperature

1 cup powdered sugar

2 tablespoons of fresh lemon juice

Lemon glaze :

6 tablespoons unsalted butter, melted

1/3 cup lemon juice, or more to taste

3 cups of powdered sugar

lemons, zest

Itinerary :

Preheat the oven to 350 degrees F (175 degrees C).

Sift or whisk the flour, salt and baking powder in a bowl.

Place the butter in a large bowl and stir with a wooden spoon until very creamy. Add powdered sugar, lemon juice and flour mixture; stir until well blended.

Roll out dough on lightly floured surface until 1/4 inch thick. Cut into rounds using a round cookie cutter. Transfer cookies to ungreased baking sheets.

Bake in preheated oven until cookies are lightly browned on bottom but still very light on top, about 10 minutes. Let cookies cool on baking sheets for about 2 minutes before transferring to wire racks to cool completely.

Whisk the melted butter and lemon juice in a small bowl. Add lemon zest and whisk again. Whisk in powdered sugar, one cup at a time. Add lemon juice if necessary to obtain a fine consistency.

Dip the top of each cookie into the glaze and transfer to a wire rack placed on waxed paper or parchment paper. Let cookies stand until glaze is set, about 2 hours.

Store cookies in an airtight container between layers of wax paper.

Per serving: 317 calories; 18.4 g total fat; 48 mg cholesterol; 62 mg sodium. 36.6 g carbohydrates; 2.4 g protein

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