Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Lemon is a flavorful complement to this traditional buttery lemon shortbread recipe that is remarkably easy to make.
Heat oven to 350°F. Lightly grease 15x10x1-inch baking pan; set aside.
Combine all shortbread ingredients except flour in 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 prepared pan. Bake 30-35 minutes or until light golden brown. Cool completely.
Combine all glaze ingredients in bowl; beat with 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
This is my favourite Lemon Cookie recipe! I used to make them for my roommate all the time - we would clean out the batch in a few hours because they were so good.I did experiment a bit and suggest putting some crushed roasted nuts on top of the glaze, it gives it a nice crunch. (walnuts, hazlenuts or pistacios, etc.)
Hi hopes based on all the reviews. Only ok. When reading the recipe, the balance of ingredients seemed off - I should have trusted my instincts as an experienced cook because the texture and flavor was not that of a true shortbread. The glaze was so terrible I threw down the drain. I topped with jam and served like a Basque cake (aka shortbread cake) instead.
I used all my lemons to zest for the recipe. So, I still have plenty of juice for the dough. I was wondering if I could use dried lemon zest for additional batches and just rehydrate the zest in some of the fresh lemon juice. What ratio would I use? Or could I just use additional juice? I'm up for suggestion!
My sister made this recipe and everyone loved it. I plan on making it this weekend for the Holiday. I'm wondering why the pan needs to be greased given all the butter in the batter.
This is a very easy recipe. It tastes amazing!
I only have unsalted butter. How much salt should I add?Thank you
This is the ultimate shortbread cookie. I make it and other cookies as gifts every Christmas, and all those who receive it tell me this is their favorite.
Can I roll the dough into small balls and press with a cookie stamps? I'd like to make them more decorative for Christmas. Also, I'm concerned that the glaze might be too thick, therefore covering the design. If I omit the glaze, I would try to make the dough more intensely lemon. Would you recommend using more lemon juice/zest, or possibly lemon extract or even lemon oil?Any help is appreciated!
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.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2812
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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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.
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