Food is not just a job for Amber. In fact, she’s been experimenting with food since an early age. In the Test Kitchen blog you can read about all her adventures, from canning jams and jellies, to making bread from a wild sourdough starter, to trying out new ethnic cuisines. She is excited to share her creativity and expertise with you.
Get to know the members of the Land O’Lakes Co-op with a seasonal look at family life on the dairy farm.
View our story
Lemon is a flavorful complement to this traditional buttery lemon shortbread recipe that is remarkably easy to make.
Heat oven to 350°F. Combine all shortbread ingredients except flour in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until mixture resembles coarse crumbs.
Press dough evenly into lightly greased 15x10x1 jelly-roll pan. Bake 30-35 minutes or until light golden brown. Cool completely.
Combine all glaze ingredients in small bowl with wire whisk until smooth.
Spread thin layer of glaze over cooled shortbread; sprinkle with 1 tablespoon lemon zest, if desired. Let stand 30 minutes to set. Cut into 2 1/2x1-inch strips.
Dietary Fiber: 0g
Tasty and blue ribbon winning:) They are delicious and a great break if you've been eating too much chocolate goodies. Not too lemony, and definitely not bland. Sooo Good!
SOOOO delicious and tastily refreshing and yummy! Fragile, but light and good!
Anyone know if these freeze well before or after baking?
I made these cookies for a SuperBowl party that had some expert bakers in attendance. Everyone loved them including me! Easy to make and transport. They will be my go-to recipe for potlucks from now on. Love the contrast of the three different tastes:buttery, lemony and sweet.
Craving buttery shortbread & the tartness of lemon, I baked these and was disappointed with the outcome, they turned out more like blondies, soft almost cake like instead of the firm crisp shortbread I was hoping for. After adding 1/4 cup lemon juice to the batter, I don't see how you come out with "a mixture that resembles coarse crumbs", mine wasmore like a soft like a brownie type batter.
EASY AND EVERYONE LOVED THEM! Not too sweet but the buttery yumminess hit the sweet spot in the old brain... People said it was the best shortbreadf, maybe the best cookie, ever- and we are all bakin' fools in our family! They are easy to make, don't overmix to keep that light fluffy texture. I used some in a flat pan and some in the cast iron- watch the baking time but perfect to do shapes with colored glazes for Christmas. WE LOVE BUTTER, used to put a poppy under our chins in the sunlight and if it reflected, you loved butter. We all got 100 % reflection.
These have become a Christmas staple. I bake and give every Christmas and everyone simply loves these tasty treats.
Family FAV! This is so easy and everywhere I take it people go crazy. I have to take copies of the recipe with me.
Fantastic taste with a simple assembly. I love a desert where my first taste sensation is not just "sweet" - thet lemon is clear and strong on the palate but certainly not overwelming - travels & serves well even on hot days - not messy - makes enough for a group. RMV
I used this recipe from one of your magazines and really love it's versitilty. i managed to loose the magazine and thought it was lost-thank-you for the website. i've rolled this out and used shaped cookie cutter, rolled it in logs, frozen it then cut it. i've changed it to lime and orange. it's really a user friendly cookie!!!thanks pam
Excellent lemon flavor. My estimated bake time was 20 mins. I tend to underbake especially with bars that will be dry if baked too long. I also added the glaze will still warm which allowed even more lemon flavor to permieate into the bars.
I made this recipe from one of my mom's Land O'Lakes cookbooks that had holiday cookies from around the world. Along with another recipe I can't find on here, it became one of the most popular cookies for Christmas that I still make now.
These shortbreads are absolutely fabulous. I have made them on a couple of occasions and they have not lasted very long. I actually omitted the butter in the icing and glazed the shortbread while it was still warm. The icing soaked into the shortbread and they were great!!! Good job LoL
Great tasting shortbread! Really simple BUT the glaze presented a challenge. It says to whisk in the softened butter with the powdered sugar and lemon juice. All it did was clump up so I ended up omitting the butter altogether in a different batch. I also made an additional batch of glaze because my 11X17 jelly roll pan required it. Delicious.
I make these when I am in the mood for something a really lemon flavor. I add a little more lemon juice to the dough then it asks for. These are awesome, and a real hit with anyone who tries them. You can't eat just one. Thanks for the recipe!
These were beyond wonderful, and so easy to make! Makes a huge batch, great for pot lucks.
I used Land O' Lakes spreadable butter for the glaze so it stayed wet. Don't know if thats why but, I will omit the butter in the glaze next time.
I made these for a bridal tea party and they were absolutely lovely. Even though competing with some chocolate treats, they were raved over. I have put the recipe in my computer "Family Favorite Recipes" so I can make them again. Great with coffee, as well as tea.
Email address will not be published
How Did This Recipe Work Out for You?
Please return to landolakes.com to rate and review this recipe.
Your comments and suggestions are appreciated by others.
This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2812
© 2014 Land O'Lakes, Inc.
This past weekend was glorious! We had perfect weather for catching up on our yard work. We spent all of Saturday afternoon weeding and tending to our overgrown “problem” areas. Ryan’s mom, Becky, was even so kind as to come over and play with our toddler so that he could be outside, too – without getting too close to the clipping shears and other dangerous tools.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Every year, I like to challenge myself to try new recipes or techniques for outdoor cooking. This year, recipes that use cedar planks or salt blocks are popping up everywhere. More ...
The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.
We'll email instructions to the address you used to register.
We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.
If you are already a member, please sign in.
Look for an email soon with instructions to reset your password.
If you did not receive the email, please check your email junk folder (just in case) or contact us.
Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
Your question has been submitted.
Your email has been sent. Thanks for sharing this Land O Lakes recipe!