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Lemon Shortbread Cookies Recipe
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.