lemon shortbread cookies
Buttery and full of lemony flavor, these cookies are the best lemon shortbread ever!
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Servings: cookies
ingredients
- 2 tsp lemon zest zest of 2 lemon + more for garnish
- 1 cup granulated sugar
- 1 1/2 cups unsalted butter softened at room temperature (3 sticks)
- 1 tsp vanilla extract
- 3 1/2 cups all-purpose flour
- Pinch of salt
- Melted white chocolate optional
instructions
- Preheat the oven to 350°F.
- In food processor, pulse the sugar and lemon zest until zest is incorporated.
- Add the butter and lemon sugar to the bowl of a stand mixer. Beat on medium speed until just combined. Add in vanilla extract and mix until combined.
- Add flour and mix at low speed until just blended. The mixture will be crumbled and soft. Form into a disk shape, wrap in plastic and chill for 30 minutes.
- Roll out dough to 1/2 inch thick. Cut into 2 to 3 inch rounds.
- Bake for 20 to 25 minutes until edges just begin to brown. Cool to room temperature.
- Drizzle with melted white chocolate and sprinkle with lemon zest. Let chocolate set and enjoy!
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nutrition
Calories: 401kcal | Carbohydrates: 45g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 53mg | Potassium: 47mg | Fiber: 1g | Sugar: 17g | Vitamin A: 709IU | Vitamin C: 0.4mg | Calcium: 13mg | Iron: 2mg
Calories: 401kcal