I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Lemon Shortbread Cookies
...in your mind.
Lemon Shortbread Cookies

Lemon Shortbread Cookies

These lemon shortbread are ridiculous – and I mean that in the most delicious way possible.

Ingredients

  • Makes an 8x8 pan
  • 2 cups flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • Zest of one lemon
  • 1 cup salted butter, cold and cut into cubes

Directions

  1. Preheat oven to 325 degrees
  2. Put flour, sugar, salt and lemon zest in the bowl of a processor and pulse 3 or 4 times to mix
  3. Add butter and continue to pulse until still crumbly, but you’re able to squeeze a handful together and it will stick
  4. Line an 8x8 baking pan with parchment paper – enough so it sticks a couple inches past the sides, and press dough evenly into pan
  5. Lightly score with a knife into the size cookies you want when it’s done
  6. Bake 45-55 minutes or until just starting to get brown around the edges - you might need to re-score about the 3/4 point
  7. Remove from oven, and use parchment to remove cookie block from pan
  8. Cut through score lines to separate cookies, then place on a cooling rack and wait
  9. And if you can wait more than 3 or 4 minutes…you’re better than me
Lemon Shortbread Cookies

Lemon Shortbread Cookies

These lemon shortbread are ridiculous – and I mean that in the most delicious way possible.

Ingredients

  • Makes an 8x8 pan
  • 2 cups flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • Zest of one lemon
  • 1 cup salted butter, cold and cut into cubes

Directions

  1. Preheat oven to 325 degrees
  2. Put flour, sugar, salt and lemon zest in the bowl of a processor and pulse 3 or 4 times to mix
  3. Add butter and continue to pulse until still crumbly, but you’re able to squeeze a handful together and it will stick
  4. Line an 8x8 baking pan with parchment paper – enough so it sticks a couple inches past the sides, and press dough evenly into pan
  5. Lightly score with a knife into the size cookies you want when it’s done
  6. Bake 45-55 minutes or until just starting to get brown around the edges - you might need to re-score about the 3/4 point
  7. Remove from oven, and use parchment to remove cookie block from pan
  8. Cut through score lines to separate cookies, then place on a cooling rack and wait
  9. And if you can wait more than 3 or 4 minutes…you’re better than me