English Lemon Shortbread Strips

English Lemon Shortbread Strips
234
23 Reviews
Lemon is a flavorful complement to this traditional buttery lemon shortbread recipe that is remarkably easy to make.
15 min
Prep Time
1:15
Total Time
60 cookies

Ingredients

Shortbread

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

Glaze

1 cup
powdered sugar
2 tablespoons
Land O Lakes® Butter, softened
2 tablespoons
lemon juice

Garnish

1 tablespoon
freshly grated lemon zest

Directions

  1. Heat oven to 350°F. Lightly grease 15x10x1-inch baking pan; set aside.
  2. 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.
  3. Press dough evenly into prepared pan. Bake 30-35 minutes or until light golden brown. Cool completely.
  4. Combine all glaze ingredients in bowl; beat with whisk until smooth.
  5. Spread thin layer of glaze over cooled shortbread; sprinkle with 1 tablespoon lemon zest, if desired. Let stand 30 minutes to set.
  6. Cut into 2 1/2x1-inch strips.

Recipe Tips

Nutrition Facts (1 cookie)

Calories
110
Cholesterol
20mg
Carbohydrates
13g
Protein
1g
Fat
7g
Sodium
65mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

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.

Rating

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.

Rating

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!

Rating

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.)

Rating

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.

Rating

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!

Rating

It seems this bar has enough butter in it so you would not need to grease the pan. MY thought is that the bar was tested when the pan is greased and that it helps to assure the bars will nto stick.

Rating

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.

Test Kitchen Comment
From: cindy
It seems this bar has enough butter in it so you would not need to grease the pan. MY thought is that the bar was tested when the pan is greased and that it helps to assure the bars will nto stick.
Posted December 22, 2014

Rating

Hi Emily, Actually, shortbread tastes great with just unsalted butter and no salt added. This will allow the sweet cream flavor to really come through in the shortbread. If you like a saltier cookie, you can always add 1/4 teaspoon of salt. Hope this helps!

Rating

This is a very easy recipe. It tastes amazing!

Rating

I only have unsalted butter. How much salt should I add? Thank you

Test Kitchen Comment
From: mallory
Hi Emily, Actually, shortbread tastes great with just unsalted butter and no salt added. This will allow the sweet cream flavor to really come through in the shortbread. If you like a saltier cookie, you can always add 1/4 teaspoon of salt. Hope this helps!
Posted December 17, 2014

Rating

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.

Rating

A shortbread dough tends to be a little drier dough. It is fine to try to stamp a ball of dough with a cookie stamp. But, as you indicate the lemon flavor in the cookie would need to be increased if you do not use the glaze. I would use lemon juice because you can slowly increase the lemon flavor rather than with zest which will intensify the flavor quickly.

Rating

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!

Test Kitchen Comment
From: cindy
A shortbread dough tends to be a little drier dough. It is fine to try to stamp a ball of dough with a cookie stamp. But, as you indicate the lemon flavor in the cookie would need to be increased if you do not use the glaze. I would use lemon juice because you can slowly increase the lemon flavor rather than with zest which will intensify the flavor quickly.
Posted November 03, 2014

Rating

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!

Rating

SOOOO delicious and tastily refreshing and yummy! Fragile, but light and good!

Rating

Hi Joy - These cookies can either be frozen before or after baking. The cookies will be fine however you freeze them.

Rating

Anyone know if these freeze well before or after baking?

Test Kitchen Comment
From: Cindy
Hi Joy - These cookies can either be frozen before or after baking. The cookies will be fine however you freeze them.
Posted May 03, 2013

Rating

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.

Rating

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.

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