28 April 2015

Lemon Shortbread Cookies


So I needed to make some cookies for a church event.  So I set out to find something on pinterest. It's spring so was in the mood for something with lemon. I came a cross this recipe for lemon short bread cookies.  So good. I've already made them a couple of times and I'm sure this will be made many more times in the house hold.


  • 2/3 cup (150g) unsalted butter, softened
  • 1/3 cup + 1 tablespoon (55g) powdered sugar
  • ¼ cup (60ml) lemon juice
  • finely grated zest of 2 lemons
  • 1 teaspoon vanilla extract
  • 1 ¾ cups + 1 tablespoon (255g) all purpose flour, sifted
  • 2 tablespoons corn starch, sifted
  • 2/3 cup (94g) powdered sugar
Place the butter and 1/3 cup + 1 tablespoon sugar in the bowl of an electric mixer and beat for 8 minutes or until pale and creamy. Add the lemon juice, zest and vanilla; beat until combined. Add the flour and corn starch and beat just until a smooth dough forms. Turn dough onto a lightly floured surface and divide in half. Place each half onto a large piece of baking paper form into a 20cm (8in) long log. Wrap well in the paper and refrigerate for 1 ½ hours or until firm.
Preheat the oven to 350°F. Line two large baking sheets with baking paper.
Unwrap one of the dough logs (keep the other in the fridge) and slice it into 1cm-thick rounds. Place onto the prepared baking sheets 5cm (2in) apart and bake for 15-18 minutes or until light golden. Remove from the oven and cool on the sheets for 5 minutes.
Gently toss the warm shortbreads in the 2/3 cup sugar and allow to cool completely on wire racks.

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