Lemon Shortbread Cookies. Lemon-Butter Shortbread Cookies Lemon-Butter Shortbread Cookies. In a medium bowl, mix butter and brown sugar with an electric mixer until combined. Blend in lemon zest, lemon extract, and vanilla. Beat in lemon zest and vanilla. Combine the flour, cornstarch, nutmeg, and salt; gradually add to creamed mixture and mix well.
This dough is meant to be dry and crumbly as you will see reflected in the comments on Ina's recipe.
The wrapping in plastic wrap and chilling is what brings the dough together.
Lemon Shortbread Cookies - Classic shortbread with a lemony twist.
You can have Lemon Shortbread Cookies using 9 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Lemon Shortbread Cookies
- Prepare 125 g of Butter *softened.
- It's 1/4 cup of Caster Sugar.
- Prepare of Zest of 1 Lemon.
- You need 2 tablespoons of Lemon Juice.
- Prepare 1 cup of Plain Flour.
- It's 1/4 cup of Rice Flour *OR Custard Powder.
- Prepare of Lemon Icing.
- It's 1/4 cup of Icing Sugar.
- It's 1 of & 1/2 teaspoons Lemon Juice.
Lemon Shortbread Cookies: Literally the best cookies ever! So special, I have made an apple version for the fall-apple shortbread cookies. Mix together the powdered sugar, lemon juice, and lemon zest for the drizzle in a small bowl. Add water, if needed, to create a consistency that is loose enough to drizzle.
Lemon Shortbread Cookies step by step
- Preheat oven to 160C. Line a baking tray with baking paper..
- Mix softened Butter and Sugar until smooth and well combined. Add Lemon Zest, Lemon Juice, Plain Flour and Rice Flour and mix well. Use your hands to bring the dough together in the bowl..
- Roll out the dough on a floured surface until 8mm thick and cut out shapes, OR slice well-refrigerated stiff dough. *Note: Today I used a round cutter 4.5cm in diameter and made 24 cookies..
- *Note: If the dough is too soft to work with, allow it to cool in the fridge until firm enough..
- Bake for 15 to 20 minutes or until lightly golden. Set aside on the tray for 10 minutes to cool before transferring to a wire rack to cool completely..
- These cookies taste lovely without Lemon Icing. To make Lemon Icing, mix Icing Sugar and Lemon Juice until smooth. Place it in a piping bag or tough plastic bag, and pipe it out on the cooled cookies..
Use a spoon to drizzle the icing over the cooled shortbread cookies. Combine all shortbread ingredients except flour in bowl. Beat at medium speed, scraping bowl often, until creamy. In a large bowl, cream butter and sugar until light and fluffy. Beat in the lemon juice, zest and vanilla.