If you come by this blog often, you know about my penchant for shortbread cookies. In fact, I think I’ve posted way too many shortbread cookie recipes here. But shortbread cookies are so versatile, as well as delicious and of course, they are super easy to make.
The other day our we found a paper bag with the most beautiful lemons inside. It was a gift from our neighbors, Sandi and her adorable dog, Charlie Diego. To thank her, I used a few of the lemons for this scrumptious recipe.
You can make the cookies in any shape you like. I made a few round ones with lemon glaze, and the ones you see in these pictures have a rectangular shape and are dressed with Swedish Pearl Sugar from IKEA.
Lemon Shortbread Cookies
- 1 cup unsalted butter, softened
- 1/2 cup confectioners’ sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1 tablespoon lemon zest
- 1/8 teaspoon salt
- 2 cups all purpose flour
You’ll also need:
- Two baking sheets lined with parchment paper
- Swedish Pearl Sugar or Sparkling White Sugar
Beat butter and confectioners’ sugar with an electric mixer until creamy. Add lemon juice, vanilla, lemon zest and salt. Beat well, scraping down the side of the bowl. Add flour and beat for about 1 minute.
Turn out dough and wrap in plastic. Refrigerate until firm, about 1 hour.
Preheat oven to 350° F.
Roll the dough into an 8 by 8-inch square, about 1/3-inch thick. Cut the dough into squares and sprinkle them with Pearl sugar. Place cookies on baking sheet and bake 10 to 15 minutes or until bottoms of cookies are light brown. Remove from oven and transfer to a wire rack to cool.
Makes about 2 1/2 dozen small cookies