Lemon on Lemon Shortbread Cookies

Traditional shortbread infused with lemon zest and topped with lemon icing combine in our Lemon on Lemon Shortbread Cookies.

Photo by Stacy B.
Adapted from midwestliving.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Adapted from midwestliving.com

Ingredients

  • SHORTBREAD RECIPE:

  • 1 1/4

    cups all-purpose flour

  • 3

    tablespoons sugar

  • 1 1/2

    teaspoons finely shredded lemon peel

  • 1/2

    cup butter

  • Lemon Icing (recipe follows)

  • Coarse decorating sugar, optional

  • LEMON ICING:

  • 1

    cup sifted powdered sugar

  • 1

    teaspoon lemon juice or vanilla

  • milk

Directions

SHORTBREAD COOKIES: 1. In a large mixing bowl, combine flour, sugar, and lemon peel. 2. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Knead gently until dough comes together and forms a ball. 3. To make wedges: On an ungreased cookie sheet, pat dough into an 8-inch circle. Make a scalloped edge. Cut circle into 16 wedges. Leave wedges in circle (do not separate). 4. Bake in a 325 degree F oven about 25 minutes or until edges start to brown and center is set. Recut circle into wedges while warm. Cool on cookie sheet 5 minutes. Remove and cool on wire rack. LEMON ICING: 1. In a small mixing bowl stir together sugar and lemon juice. Stir in milk, 1 teaspoon at a time, until icing is of drizzling or piping consistency. 2. Drizzle over wedges. Sprinkle with coarse decorating sugar, if you like. 3. Store cookies in an airtight container for up to 3 days or freeze in a freezer container for up to 3 months

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