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Lemon Shortbread Cookies

Lemon Shortbread Cookies

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    1 h 10 m
Carol

Carol

Rich, lemon-flavored cookies.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. In a medium bowl, mix butter and brown sugar with an electric mixer until combined. Blend in lemon zest, lemon extract, and vanilla.
  2. 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.
  3. Preheat oven to 325 degrees F (170 degrees C).
  4. 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.
  5. 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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Nydiva
22

Nydiva

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.

Amanda Robinson
17

Amanda Robinson

12/5/2003

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 should have baked at 325 instead of 375...I checked them after 14 min. and the bottoms were burnt (recipe recommended 20 to 25 min.) After scraping off the burnt bottoms, the texture and taste were still nasty -- way too floury and bready.

ECTEWELL
14

ECTEWELL

9/18/2003

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 me, the baking time was less than what the recipe suggested... about 15 minutes.

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