Lemon Shortbread Cookies

[Alix]

Here you go Andy!

1 cup butter
1/2 - 3/4 cup brown sugar
2 cups flour
1 tbsp fresh squeezed lemon juice
zest of one lemon

Either work the dough with your hands or pulse in the food processor until ingredients are combined.

You can use a cookie press with this dough, or you can make 1/2 inch diameter logs (about 2 inch) and bake those. Bake for about 15-20 minutes at 325. They should be JUST a bit golden around the edges, be careful not to overbrown them.

Some folks prefer to dip the ends in melted chocolate, but I like to make a lemon glaze or leave them au naturel.

Lemon Glaze

2 tbsps lemon juice
1 cup icing sugar

Stir sugar into juice until it is a thick, goopy glaze. Add more lemon juice if necessary to thin. Brush onto warm cookies with a pastry brush.

 

[Andy M.]

Thanks, Lemon Lady!

 

[Alix]

They're coming out of the oven right now. Smelling yummy! I did 1/2 cup brown sugar and more like 2-3 tbsps of juice. I figured I didn't want to glaze them so used all the lemon juice from the lemon for the cookies.

 

[tinlizzie]

Copied & pasted here, too. To be filed alongside Princess Fiona's Pecan Shortbreads. Oh boy!

 

[DaveSoMD]

Mmmm I may have to buy a lemon when I do the shopping this weekend. C&P!

 

[Andy M.]

I just took a batch out of the oven and they are delicious as expected.

I used more lemon juice as you suggested in your follow-up post (3 Tb because that's how much I got out of the lemon I zested) and 3/4 C sugar.

I did not glaze or dip them. That would be nice but is absolutely not necessary.

I ended up rolling the dough into walnut-sized balls and pressing them flat on the cookie sheet with a spatula. worked great.

I got 25 cookies.

 

[PrincessFiona60]

Copied and Pasted!

 

[Pierogi Princess]

You guys are making my mouth water, I am a lemon freak, guess what I am going to bake first thing in the morning.

What about straight up Shortbread, my mother-in-law is a big fan, I have not found exactly the "right" recipe, any help.....

 

[Alix]

Basic shortbread is pretty simple.

2 cups butter
1 cup sugar (usually icing sugar for traditional stuff)
4 cups flour

That's the basic dough. You can pat this into a pan, put it through a cookie press, roll it into a log and cut it...pretty much do whatever you like with it to shape it.

Bake at 350 for 8-12 minutes. Don't let it get too golden, just a bit around the edges.

 

[CWS4322]

I'm thinking of substituting lime!

 

[Alix]

I'm thinking of substituting lime!

ME TOO! I just found a lime rolling around in my produce drawer and thought of these!

 

[CWS4322]

And I'm thinking some Scandinavian Pearl Sugar on top! Or maybe some pretzel salt...can't decide!

 

[Andy M.]

I was just chatting with my younger daughter. Told her about these lemon shortbread cookies and a tequila lime marinade I used for pork kebobs. She thought they both sounded good but suggested tequila lime shortbread cookies as a switch. I think I'll give that a try.

 

[CWS4322]

LOL! Great minds must think alike--I was wondering if I could make these into "margarita" lime shortbreads...can't do it today, I have a deadline, but maybe by Sunday!

 

[Pierogi Princess]

Lime is fine in the summer time. (Crap it is Fall already)

 

[CWS4322]

Here you go Andy!

1 cup butter
1/2 - 3/4 cup brown sugar
2 cups flour
1 tbsp fresh squeezed lemon juice
zest of one lemon

Either work the dough with your hands or pulse in the food processor until ingredients are combined.

You can use a cookie press with this dough, or you can make 1/2 inch diameter logs (about 2 inch) and bake those. Bake for about 15-20 minutes at 325. They should be JUST a bit golden around the edges, be careful not to overbrown them.

Some folks prefer to dip the ends in melted chocolate, but I like to make a lemon glaze or leave them au naturel.

Lemon Glaze

2 tbsps lemon juice
1 cup icing sugar

Stir sugar into juice until it is a thick, goopy glaze. Add more lemon juice if necessary to thin. Brush onto warm cookies with a pastry brush.

Thanks for the inspiration. I used the FP to make the dough.

I don't even want to bake these--I just want to eat the dough.

I made some changes to suit my taste:

! zested two limes. I added some freshly ground pepper and freshly ground sea salt to the zest.

Meanwhile, I creamed the butter with 3/4 c white sugar (I couldn't find where the DH put the other sugars while I was in MN)

I had the juice of 2-1/2 limes
1-1/2 tsp gold Tequilla
3 T triple sec extract (finally, I get to use some of that extract)
2-1/2 c unbleached flour

The dough is chilling in the fridge. My plan is to brush it with FRESH egg white (to which I'll add about 1-2 tsp water) and sprinkle with some coarse salt (I plan on using pretzel salt), I'll follow the instructions re: baking and temp. But, the dough is "soft" and I am tempted to eat just the dough! I'm calling these Margarita shortbread cookies. Do I get to call these cookies something other than Lemon Shortbread (inspiration from that recipe) or do I have to call them Lemon Shortbread Cookies--Not?

I best go wash my hands.

http://www.discusscooking.com/forums/f43/margarita-shortbread-cookies-75082.html#post1054149

 

[amyo16]

These cookies sounds so delicious! Will for sure be trying these first chance I get!

 

[Alix]

I was just responding to another thread and thought of these. If I have some time after my haircut today I'm going to make a batch of these. I might do limes though as I have about 4 that need to get used up.

 

[Andy M.]

These lemon cookies are the ones my grandson and I made in this photo:

 

[Addie]

Following in Grandpa's steps. He is adorable!