Lemon is a flavorful complement to this traditional buttery lemon shortbread recipe that is remarkably easy to make.
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2 cups Land O Lakes® Butter, softened
1 cup sugar
1/4 cup lemon juice
4 teaspoons freshly grated lemon zest
4 1/2 cups all-purpose flour
1 cup powdered sugar
2 tablespoons Land O Lakes® Butter, softened
2 tablespoons lemon juice
1 tablespoon freshly grated lemon zest
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.
Explore reviews fromour online community
Made these for my local social club and everyone loved them and asked for the recipe. They were yummy and buttery and lemony! My favorite!
ok but needed tweaking. Traditional shortbread is a 1:2:3 parts sugar, butter, flour recipe by weight not volume. So if you make this keep adding flour until you have pea sized balls of dough then make the cookies. Plus I used the zest in the cookie mix and saved the juice for a glaze made of icing sugar and tiny bit of butter and lemon juice.
Followed the recipe exactly and it came out hard and doughy. It was awful. Would not recommend. I've made a lot of shortbread and thins I can't even serve to anyone.
We made this today! We did have to increase the flour by 1/2 cup to get the near crumble texture the dough should have but it's awesome. The glaze is more frosting consistency so still working on that but overall very yummy!
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.)
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