Lemon Shortbread

6 Reviews
ADD YOUR REVIEW
Yield
2 dozen (serving size: 1 cookie)
By Kathy Kitchens Downie, RD
November 2008
RECIPE BY Cooking Light

Rich shortbread is easy to prepare and keeps for several days in an airtight container. Softened butter should be pliable but not easily spreadable. You can also use grated orange rind in place of lemon. A little bit of cornstarch ensures a short texture in the cookies.

Ingredients

  • 4.5 ounces all-purpose flour (about 1 cup)
  • 3 tablespoons cornstarch
  • 1/2 teaspoon grated lemon rind
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar
  • 5 tablespoons butter, softened
  • 1/4 cup canola oil
  • Cooking spray

Nutritional Information

  • Calories 74
  • Caloriesfromfat 58%
  • Fat 4.8g
  • Satfat 1.7g
  • Monofat 2g
  • Polyfat 0.8g
  • Protein 0.6g
  • Carbohydrate 7.5g
  • Fiber 0.2g
  • Cholesterol 6mg
  • Iron 0.3mg
  • Sodium 42mg
  • Calcium 2mg

How to Make It

Step 1

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornstarch, lemon rind, and salt in a small bowl; stir with a whisk.

Step 2

Place sugar, butter, and oil in a medium bowl; mix with hands until combined. Add flour mixture, and mix with hands until combined; knead dough lightly 4 times or just until smooth. Wrap in plastic wrap. Refrigerate 30 minutes.

Step 3

Preheat oven to 325°.

Step 4

Place dough on a baking sheet coated with cooking spray; press dough into an 8 x 5–inch rectangle about 3/8-inch thick. Pierce entire surface liberally with a fork. Bake at 325° for 30 minutes or just until set and edges are golden. Cut shortbread into 24 pieces. Cool completely.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

LindaScalzo's Review

karah44
June 27, 2013
Did not have luck with recipe. Cookies came out very hard. I measured accurately but did use spreadable butter. That is the only thing I changed. Flavor was good but I didn't want to break a tooth. Any suggestions would help.

epruiette's Review

Adrienne16
October 25, 2010
These came out a little oily at first but then they got better as the cooled more. I think I will change the flavor next time.

Adriannap's Review

joann08
December 16, 2009
I loved this recipe - I used vegan butter instead of butter in one instance and it was delightful! The consistency is not like that of shortbread going into the oven but coming out it was perfect!

joann08's Review

epruiette
December 09, 2009
Not good. Measurements for the flour confusing. Either it's 4.5 oz or it's one cup of flour. However, 4.5oz does not equal 'about a cup'. Also, tasted ALOT of the oil and not so much of the butter.

karah44's Review

Adriannap
December 07, 2009
This was very easy to make and I thought it had great texture and great flavor, though it was not lemony enough for me. Next time I will try doubling the amount of lemon zest and perhaps even adding a small amount of fresh lemon juice.

Adrienne16's Review

LindaScalzo
December 07, 2009
Shortbread was great! For as many corners as were cut to keep calories down, the taste is still buttery and light. Instead of lemon rind I just added 6-7 drops of doTerra Lemon Essential Oil and it had the lemony taste without bitterness. Overall, the recipe was good! Not something completely amazing, but definitely something worth making if your craving the sugary, buttery taste but don't want all the calories.