Lemon Shortbread Cookies

Lemon Shortbread Cookies

Food Wiki
Indulge in the timeless and subtly sophisticated delight of shortbread cookies, enhanced with a touch of lemon to bring a refreshing twist to these classic, buttery treats that simply melt in your mouth. Starting with a traditional shortbread dough, we elevate its richness by incorporating an egg yolk. For a delightful, sweet crunch, you can opt to sprinkle sanding sugar or colorful sprinkles—or better yet, both! While it may seem like a modest amount, just a tablespoon of lemon zest infuses these cookies with a vibrant lemony kick, as the peel holds all the aromatic oils of this citrus fruit. To extract the delicate zest, employ a microplane or a fine grater. Don't fret if a smidgen more than a tablespoon finds its way into your dough—when it comes to lemon zest, it's challenging to overdo it and the extra zest will only enhance the flavor.
Prep Time 5 minutes
Cook Time 2 hours 55 minutes
Total Time 3 hours
Course Breakfast
Cuisine world cuisine
Servings 24

Ingredients
  

  • 1 c. (2 sticks) unsalted butter, room temperature
  • 2/3 c. (130 g.) granulated sugar
  • 1 large egg yolk
  • 1 tbsp. lemon zest (from about 1 lemon)
  • 1/2 tsp. kosher salt
  • 1/2 tsp. pure vanilla extract
  • 2 1/4 c. (270 g.) all-purpose flour
  • 1 large egg white
  • 2 tbsp. sanding sugar and/or nonpareils

Instructions
 

  • In the large bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar on medium-high speed until fluffy and paler in color, about 3 minutes. Using a flexible spatula, scrape down sides of bowl. Mix in egg yolk, lemon zest, salt, and vanilla on medium speed until combined, about 30 seconds. Mix in flour on low speed until just combined, about 30 seconds.
  • Using spatula, scrape dough onto a sheet of plastic wrap. Pat to a disk, then tightly wrap. Refrigerate at least 2 hours or up to 2 days.
  • Arrange racks in upper and lower thirds of oven; preheat to 300°. Line 2 baking sheets with parchment. Place another large piece of parchment on a work surface. Place unwrapped dough on parchment, then top with another large piece of parchment. Using a rolling pin, roll dough 1/4" thick. Using a 2" round cookie cutter, cut out rounds and arrange on prepared sheets, spacing 1 1/2" apart. Reroll scraps and cut out rounds from remaining dough.
  • In a small bowl, whisk egg white until loosened and frothy, about 30 seconds. Brush tops of rounds with egg white. Sprinkle sanding sugar or sprinkles over each.
  • Bake, rotating pans front to back and top to bottom halfway through, until cookies are firm to the touch, 25 to 30 minutes. Let cool on baking sheet 5 minutes, then transfer cookies to a wire rack and let cool completely.
Keyword Lemon Shortbread Cookies
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