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Lemon Shortbread Cookies are a tangy, candy deal with that may tantalize the style buds of anybody who tries them!
Shortbread is a traditional cookie. It’s butter, wealthy, and melts in your mouth. These lemon shortbread cookies have the right stability of candy and tart, with the zing of lemon zest. They’re wonderful for any event and can certainly be liked by all!
My cookies have been made in a cookie mould pan that I discovered at a thrift retailer. I don’t have a hyperlink for my precise pan, however there are a number of choices obtainable on amazon, from fluted cookie pans to ornamental spherical cookie pans (paid hyperlinks). For those who don’t need to use a cookie pan, that’s simply nice. There shall be directions on how one can make them with none particular gear.
Why This Recipe Works
- Butter provides a wealthy, creamy texture and taste to the cookie.
- The sunshine brown sugar provides sweetness and depth of taste to the cookie with out being overly candy.
- The lemon zest supplies a contemporary, tart taste that pairs completely with the buttery richness of the cookies.
- Salt balances out all flavors on this cookie – offering simply sufficient savory style to reinforce the opposite elements’ flavors much more!
Ingredient Notes
Butter: It’s finest to make use of unsalted butter for this recipe, as salted butter varies in salt ranges. For those who use salted, omit the salt from the recipe.
Sugar: Gentle brown sugar is the best selection for this recipe, because it supplies the right sweetness and depth of taste. You too can use darkish brown sugar if desired.
Flour: All-purpose flour is finest for this recipe, because it produces gentle and delicate cookies.
Lemon Zest: Freshly grated lemon zest provides the right tartness to those cookies. For those who’re not a fan of zest, you can too use 1 tablespoon of lemon juice.
Salt: Kosher or desk salt will work for this recipe.
Step By Step Directions
Utilizing a mixer fitted with the paddle attachment or a meals processor, beat the butter, lemon zest, and brown sugar vigorously till pale and fluffy. This may take about 3 minutes.
Remember to cream the butter and sugar collectively for not less than 3 minutes – this ensures your shortbread will keep collectively and provide you with a great snap while you take a chew and soften away as you eat it.
In a separate bowl, sift the flour and salt. Add it to the butter combination and blend till easy, being cautious to not overmix. The batter shall be sandy with giant clumps (when pinched between your fingers).
To Use a Cookie Mould Pan
Grease the pan with baking spray and preheat the oven to 350°F/180°C.
Utilizing floured arms, press the combination evenly and tightly into every pan cavity.
Bake for 10 – 12 minutes or till frivolously golden and set.
Cool within the pan earlier than eradicating the cookies from the pan.
To Make By Hand
Line a cookie sheet with baking paper. Switch the dough onto a floured floor, divide it into two and form every part right into a cylinder. Wrap in plastic wrap and chill till agency.
Preheat the oven to 350°F/180°C. Take away dough from the fridge, lower it into half-inch slices, and place them on a lined cookie sheet an inch aside.
Bake the lemon shortbread cookies for 10 to 12 minutes or till frivolously golden and set.
Erren’s Prime Ideas
- Use room temperature softened butter – Butter that’s too agency gained’t incorporate nicely into the sugar, which is essential to tender shortbread.
- Beat your butter and sugar collectively nicely – a great 3 to 4 minutes will give the most effective outcomes. You’ll be able to’t overmix at this stage, so beat it one other minute if doubtful.
- For the lightest lighter texture, don’t skip sifting the dry elements earlier than including them to the butter and sugar.
- Flour your arms earlier than working with the dough to maintain it from sticking.
Make Forward & Freezing Directions
Storage: Retailer Your Lemon Shortbread Cookies in an hermetic container at room temperature for as much as every week. Please be aware that the shortbread will begin to soften the day after they’re baked.
Make Forward: The dough could be ready forward and saved both pressed into the pan or rolled into cylinders wrapped and preserve them within the fridge till able to bake.
Freezing Directions: The dough or baked cookies could be frozen wrapped nicely within the freezer for as much as three months.
Different Shortbread Recipes
Whether or not used as a shortbread crust for pies, dipped in chocolate, or lined in caramel, we now have some nice recipes for you!
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Let’s Make
Lemon Shortbread Cookies
Buttery, melt-in-your-mouth lemon shortbread cookies that you simply gained’t give you the option to withstand when you strive one.
Prep15 minutes
Prepare dinner10 minutes
Whole25 minutes
Forestall your display screen from going darkish
Directions
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Preheat the oven to 350°F/180°C
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Grease a cookie mould with baking spray or line a cookie sheet with baking paper.
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Beat the butter, lemon zest, and brown sugar collectively utilizing a mixer fitted with the paddle attachment till gentle and fluffy (not less than 3 minutes).
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In a separate bowl, sift the flour and salt collectively.
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Add the flour combination to the butter and blend on low velocity till blended.
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Utilizing floured arms, press the combination into the ready cookie mould or switch the dough onto a floured floor, divide it into two and form every part right into a cylinder. Wrap in plastic wrap and chill till agency.
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Take away dough from the fridge, lower it into half-inch slices, and place them on a lined cookie sheet an inch aside.
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Bake for about 10 to 12 minutes, rotating the baking sheet midway by way of the baking time.
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Switch to a cooling rack to chill within the pan.
Ideas + Notes
- Use room temperature softened butter – Butter that’s too agency gained’t incorporate nicely into the sugar, which is essential to tender shortbread.
- Beat your butter and sugar collectively nicely – a great 3 to 4 minutes will give the most effective outcomes. You’ll be able to’t overmix at this stage, so beat it one other minute if doubtful.
- For the lightest lighter texture, don’t skip sifting the dry elements earlier than including them to the butter and sugar.
- Flour your arms earlier than working with the dough to maintain it from sticking.
Vitamin Data:
Energy: 171 (9%)| Carbohydrates: 18g (6%)| Protein: 2g (4%)| Fats: 10g (15%)| Saturated Fats: 7g (44%)| Polyunsaturated Fats: 0.4g| Monounsaturated Fats: 3g| Trans Fats: 0.4g| Ldl cholesterol: 27mg (9%)| Sodium: 148mg (6%)| Potassium: 29mg (1%)| Fiber: 0.5g (2%)| Sugar: 6g (7%)| Vitamin A: 315IU (6%)| Vitamin C: 1mg (1%)| Calcium: 11mg (1%)| Iron: 1mg (6%)
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