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 butter, softened
- 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.
Nutrition
Calories: 119kcalCarbohydrates: 11gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 61mgPotassium: 13mgFiber: 0.3gSugar: 3gVitamin A: 236IUCalcium: 4mgIron: 0.5mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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