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Lemon Shortbread Cookies

The Christmas baking list just increased by one

  1. 3/4 cup butter softened
  2. 1/3 cup icing sugar (confectioner’s sugar)
  3. 1 tsp. grated lemon zest
  4. 1 Tbsp. fresh lemon juice
  5. 1 1/4 cups floour
  6. 1/2 cup cornstarch
  1. 3/4 cup icing sugar (confectioner’s sugar)
  2. 1/4 cup butter, softened
  3. 1 tsp. grated lemon zest
  4. 1 tsp. fresh lemon juice
  1. In a large bowl, cream butter and icing sugar. Mix in lemon zest and juice. Add flour and cornstarch and mix thoroughly. Divide dough in half. Shape each half into a 1″ roll. Wrap in plastic wrap and refrigerate for at least 1 hour or until ready to bake. Preheat oven to 350 F. Using sharp knife, cut into 1/4″ slices. Place each slice 2″ apart on cookie sheet. Bake for 8-12 minutes, or until set. These cookies do not brown. Cool completely.
  2. Frosting: In a small bowl,combine icing sugar, butter, lemon zest and lemon juice. Beat until light and fluffy. Frost cooled cookies then hide them before the children discover your new best recipe!
The Best of Bridge

This recipe is available in the book A Year of the Best.