Lemon Shortbread Cookies

I know, I know, it’s been forever since there’s been a post.  But there has been no shortage of cooking!  My lame-ass excuse is actually that I lost my camera battery charger and it has just recently been tracked down, so we’re back!

My coworkers were treated to these cookies today and they were a hit.


Lemon Shortbread Cookies (recipe from Miette)

  • 2/3 cup sugar, plus more for sprinkling
  • 2 tbsp grated lemon zest
  • 2 cups all-purpose flour
  • 1 cup (2 sticks) cold butter
  • 1/2 tsp kosher salt
  • 1/4 tsp baking soda
  • 6 tbsp heavy cream
  • 1 tsp vanilla extract

First you want to get all your mis en place, or get all your ingredients measured out and prepared.  And preheat the oven to 350 deg F.


Use a microplane to grate a bunch of lemon zest.  Be sure to avoid grating any of the white portion as it’ll make the cookies bitter.


Then you’ll want to smash together the sugar and lemon zest.  Mortar and pestle is best but use whatever you’ve got.


In the bowl of a stand mixer with the paddle attachment, combine the butter, flour, salt and baking soda.


Beat on low until it gets grainy like cornmeal.  Then add the lemon/sugar combo, cream, and vanilla and beat until the dough just comes together.

If the dough is too soft, stick it in the fridge for 20 min or so.  Roll the dough out on a floured surface to 1/2 in thick and in the best shaped rectangle you can manage.  I rolled it out then trimmed the dough into a proper rectangle using a pizza cutter.


Then you want to cut into a grid to make 1 inch squares.


Place them about 2 inches apart on a Silpat or parchment paper-lined cookie sheet and sprinkle them with sugar.  Stick them in the oven for 10-11 min, until the edges get golden brown.


When you take them out, transfer to a wire rack to cool.  The dough is enough for about four trays worth.  Store them in an air-tight container or eat them all in one sitting.  Up to you.

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