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Nutrition Facts
Serving Size 1 shortbread 11g Recipe makes 36 shortbread)
Calories 59
Calories from Fat 34		(58%)
Amount Per Serving		%DV
	Total Fat 3.9g	5%
	Saturated Fat 2.4g	12%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 10mg		3%
Sodium 27mg		1%
Potassium 5mg		0%
Total Carbohydrate 6.0g		1%
	Dietary Fiber 0.2g	0%
	Sugars 1.7g
Protein 0.4g		0%
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Open House over the Holidays

Derf

Lemon Shortbread

Recipe #13801 | 40 min | 20 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Derf
Nov 6, 2001

Melt in your mouth, tangy lemon taste. Hard to resist!! Freezes well I've never made these with the poppy seeds, only with the lemon rind, we love it, nice tangy taste and melt in your mouth. They have become a traditional Christmas item paired with the traditional shortbread.

36 shortbread (change servings and units)

Ingredients

1 cup all-purpose flour
1/2 cup cornstarch
1/2 cup icing sugar
2 tablespoons grated fresh lemon rind
3/4 cup butter, softened

Directions

1
Combine flour, corn starch, icing sugar and lemon rind in a large bowl.
2
With large spoon, blend in butter.
3
Work with hands until a soft, smooth dough forms.
4
roll dough to 1/4 inch thickness.
5
Cut in shapes with cookie cutters.
6
Place on ungreased baking sheets.
7
Sprinkle with coloured sugars if desired.
8
Bake at 300 degrees for 15 to 20 minutes or until edges are lightly browned.
9
Remove from sheet, cool completely.
10
Variation: Lemon Almond- Add 3/4 cup finely chopped unblanched almonds to dough or Lemon poppyseed- Add 1 tablespoon poppy seeds to dough.

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Featured Reviews for This Recipe

From: Foodie 1

On May 9, 2007

Wow, they were really short and lemony and buttery. I followed Mascha's example and added lemon juice. Very delicious. I have a problem - very crumbly. Could it be the juice I added? I don't know but as I will be baking this recipe very often I will find out.

1 person found this review helpful

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From: Mascha

On May 2, 2007

I was craving cookies but didn't want to make a huge batch. I changed the number to 10 cookies. I changed the recipe a little, I used the rind of an entire lemon, plus the dough was very hard to form a ball with so I added the juice of half the lemon. I also didn't have powdered sugar so I used regular white sugar. They came out AMAZIG lemony!!!! LOVE them. Will make this more often! Btw, it turned out to be more like 20 cookies.

2 people found this review helpful

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From: Cat R.

On May 26, 2007

Gorgeously lemony and definitely melt in the mouth. I made these after a rather traumatic job interview. Working the dough did the trick to calm me down, and the bright flavour perked me right up. Had some trouble getting my cut out cookies off the worksurface, so changed technique and rolled the dough into cylinders, zapped them in the freezer, then sliced the firm dough thinly. Sprinkled them with a little caster sugar before baking, just for a little sparkle.

4 people found this review helpful

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From: alligirl

On Oct 1, 2009

These were melt in your mouth GOOD! I mixed everything together, and following another reviewer's suggestion, I added the juice from 1 lemon (2 tbsp.) to expedite mixing. I then rolled mine in a log, and put it in the fridge, to chill. I baked for 20 minutes, and used my sil-pats, for ease of removal. I may have sliced mine a bit thin, as my yield was closer to 50, but more cookies is NOT a problem :D ! These were so tender; I think they would be perfect with a dab of lemon curd, or even some raspberry jam! Thanks so much for sharing, Derf! Made for Fall PAC '09.

2 people found this review helpful

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