Lemon Shortbread
These easy 4-ingredient lemon shortbread cookies are sure to become a regular treat. The fresh lemon zest flavors the melt-in-your-mouth shortbread perfectly.
Ingredients
- 1 cup soft butter
- 2/3 cup confectioners' sugar
- finely grated zest of 2 lemons, about 2 tablespoons
- 2 cups all purpose flour
Instructions
- Preheat oven to 325 F.
- Line a baking sheet with parchment paper or leave it ungreased.
- In a mixing bowl with an electric mixer, cream the butter and sugar; add the finely grated lemon zest and blend well.
- Add the flour a little at a time, until dough begins to hold together.
- Turn the dough out onto a lightly floured surface and knead lightly to form a disk. If the batter is very sticky, add a little more flour.
- Roll out to a thickness of about 1/4-inch or slightly thicker with a lightly floured rolling pin.
- Cut into squares or other shapes with a sharp knife or cookie cutters.
- Arrange on the prepared baking sheet.
- Prick each cookie in a few places with the tines of a fork.
- Bake the shortbread for 20 to 25 minutes, or until just lightly browned on the bottoms.
- Cool on wire racks.
- Store in an airtight container.
Notes
The quantity depends on the size of your cookie cutter.
Tried this recipe?Let us know how it was!