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Lemon Shortbread Cookies Recipe

Author Photo
By The Capper's Farmer Archives | Dec 31, 2019

Photo by Getty Images/eZeePics Studio
  • Yields 1-1/2 dozen



  • 1 cup butter, softened
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 2-1/2 cups flour
  • Pinch of salt


  • Preheat oven to 375 F. Line a baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, mix together butter, powdered sugar, and lemon juice with an electric mixer until thoroughly blended.
  • Sift flour into another large bowl. Add salt, and whisk to combine. Add to butter mixture, and mix until ingredients begin to stick together. Knead until a dough forms and comes together in a ball.
  • Roll dough out on a lightly floured surface to a little more than 1⁄4 inch thickness. Cut out rounds with a biscuit cutter, and transfer to prepared baking sheet using a pancake turner.
  • Bake for 6 minutes. These cookies should be underbaked and not at all browned.
  • Cool cookies on baking sheet for 1 minute, then carefully transfer to a wire rack to cool completely. Use a pancake turner to move them, as they’ll be very soft and crumbly. They’ll firm up as they cool.
  • NOTE: You can eat these cookies plain, or you can top them with a lemon glaze made by blending 1 cup powdered sugar, 1 tablespoon fresh lemon juice, 2 teaspoons grated lemon zest, and 1 tablespoon milk.
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