Name: Lemon Shortbread Cookies
Prep time: 5 min
Cook time: 5 min
Yield: 2
Ingredients: 1 c. (2 sticks) unsalted butter, room temperature -; 2/3 c. (130 g.) granulated sugar -; 1 large egg yolk -; 1 tbsp. lemon zest (from about 1 lemon) -; 1/2 tsp. kosher salt -; 1/2 tsp. pure vanilla extract -; 2 1/4 c. (270 g.) all-purpose flour -; 1 large egg white -; 2 tbsp. sanding sugar and/or nonpareils -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Shortbread Cookies

1. 1 c. (2 sticks) unsalted butter, room temperature -

2. 2/3 c. (130 g.) granulated sugar -

3. 1 large egg yolk -

4. 1 tbsp. lemon zest (from about 1 lemon) -

5. 1/2 tsp. kosher salt -

6. 1/2 tsp. pure vanilla extract -

7. 2 1/4 c. (270 g.) all-purpose flour -

8. 1 large egg white -

9. 2 tbsp. sanding sugar and/or nonpareils -

How to cook deliciously - Lemon Shortbread Cookies

1. Stage

In the large bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar on medium-high speed until fluffy and paler in color, about 3 minutes. Using a flexible spatula, scrape down sides of bowl. Mix in egg yolk, lemon zest, salt, and vanilla on medium speed until combined, about 30 seconds. Mix in flour on low speed until just combined, about 30 seconds.

2. Stage

Using spatula, scrape dough onto a sheet of plastic wrap. Pat to a disk, then tightly wrap. Refrigerate at least 2 hours or up to 2 days.

3. Stage

Arrange racks in upper and lower thirds of oven; preheat to 300°. Line 2 baking sheets with parchment. Place another large piece of parchment on a work surface. Place unwrapped dough on parchment, then top with another large piece of parchment. Using a rolling pin, roll dough 1/4" thick. Using a 2" round cookie cutter, cut out rounds and arrange on prepared sheets, spacing 1 1/2" apart. Reroll scraps and cut out rounds from remaining dough.

4. Stage

In a small bowl, whisk egg white until loosened and frothy, about 30 seconds. Brush tops of rounds with egg white. Sprinkle sanding sugar or sprinkles over each.

5. Stage

Bake, rotating pans front to back and top to bottom halfway through, until cookies are firm to the touch, 25 to 30 minutes. Let cool on baking sheet 5 minutes, then transfer cookies to a wire rack and let cool completely.