I’m pretty much in the kitchen from the beginning of November through December. I love baking for the holidays! Since I’m recovering from the high of the holidays, January is always a little of a let down for me. But I do enjoy baking with lighter flavors. Citrus is usually at its peak in the winter months and in Iowa, it is a welcomed change. This quick lemon shortbread is a wonderful way to ease away from Christmas baking and enjoy a fresh, almost summer flavor.
Watch how to make these lemon shortbread cookies:
Lemon Shortbread Cookies
- 1 ¾ cups all-purpose flour
- ¾ cup white granulated sugar
- ⅓ cup cornstarch
- 1 tsp kosher salt
- 2 tbsp lemon zest (about 2 lemons)
- 1 tbsp lemon juice
- 16 tbsp unsalted butter room temperature
- Mix flour, sugar, cornstarch, and salt in a food processor until blended, about 20 seconds.
- Add lemon zest and lemon juice.
- Cut butter into tablespoon-size pieces. Add to processor and pulse until dough resembles a coarse meal. The dough will form a ball if pressed together but seem crumbly in the bowl.
- Press dough into an 11-inch tart pan with a removable bottom. A 10-inch cake pan can also be used if desired. Ensuring the dough is pressed evenly will create a firm shortbread.
- With a sharp knife, score the shortbread into eight wedges, making sure to not cut all the way through.
- Place on a parchment-lined sheet pan and bake in a preheated 300°F oven for 40-50 minutes (50-60 minutes if using a cake pan). When done baking, the shortbread will be firm to the touch around the edges.
- Remove from oven and cut shortbread while still warm, using the scored lines as a guide.
- Once cool, remove the shortbread from pan and enjoy!