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Why I Love These Cookies
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 letdown for me. But I do enjoy baking with lighter flavors, and these lemon shortbread cookies are just that!
Citrus is usually at its peak in the winter months, and in Iowa, it is a welcome change. This quick lemon shortbread is a wonderful way to ease away from Christmas baking and enjoy a fresh, almost summer flavor.
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Lemon Shortbread Cookies
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- ⅓ cup cornstarch
- 1 tsp kosher salt
- 2 tbsp lemon zest (approximately 2 lemons)
- 1 tbsp fresh lemon juice
- 16 tbsp (2 sticks) unsalted butter room temperature
Instructions
- Mix flour, sugar, cornstarch, and salt in a food processor until blended, about 20 seconds.1 ¾ cups all-purpose flour, ¾ cup granulated sugar, 1 tsp kosher salt, ⅓ cup cornstarch
- Add lemon zest and lemon juice.2 tbsp lemon zest (approximately 2 lemons), 1 tbsp fresh 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.16 tbsp (2 sticks) unsalted butter
- 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!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I want to make some tomorrow!
Lövë your presentations.
Keep it up 👍🏼
Delish!
Lemon shortbread in the oven…. smells soooo good. Making ham balls for Easter… from the Pacific Northwest and have never heard of it.. can’t wait!
Your Meyer lemons look humongous compared to the one at the grocery store, when they’re available. I am going to veganize this recipe for my vegan daughter, using Miyoko’s butter, which is pretty darn good. Love every one of your recipes, Kaleb!
I plan to make these this weekend, but I have to say – 2 sticks of butter for 8 cookies? Yikes…. I love butter but the yield on this recipe is rather low.
That’s shortbread!
Lemon shortbread cookies
You have recipes like my grandfather, from Sweden baked and cooked. Very old world and interesting, with magnanimous appeal and flavor. I love that you do not skimp on sugar but yet, don’t overload on it. You are an old soul in a young body! I look forward to all the recipes you have to share in the future! Canning really isn’t a chore, it’s an ability and love of preserving our harvests! Keep on sharing! You have the most wonderful presence and are so easy to follow! Thank you for sharing! Debbie Gravley, Portland, Oregon.
I love watching your videos and your receipts are to die for. I love to cook and love to keep trying new things. Glad for you sharing. I am Judy from Indiana. I am 74 years old. Hugs to you and your family.
Your recipe for Lemon Shortbread is great-easy to follow and thanks for the video to go with it. I think your farm must be a great place.