Name: Lemon Shortbread Cookies
Prep time: 25 min
Cook time: 25 min
Yield: 2
Ingredients: 1/2 cup butter, softened -; 1/3 cup sugar -; 4 teaspoons grated lemon zest -; 1 teaspoon vanilla extract -; 1 cup all-purpose flour -; 2 tablespoons plus 1-1/2 teaspoons cornstarch -; 1/4 teaspoon ground nutmeg -; 1/8 teaspoon salt -; DRIZZLE: -; 1/2 cup confectioners' sugar -; 2 to 3 teaspoons lemon juice -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Shortbread Cookies

1. 1/2 cup butter, softened -

2. 1/3 cup sugar -

3. 4 teaspoons grated lemon zest -

4. 1 teaspoon vanilla extract -

5. 1 cup all-purpose flour -

6. 2 tablespoons plus 1-1/2 teaspoons cornstarch -

7. 1/4 teaspoon ground nutmeg -

8. 1/8 teaspoon salt -

9. DRIZZLE: -

10. 1/2 cup confectioners' sugar -

11. 2 to 3 teaspoons lemon juice -

How to cook deliciously - Lemon Shortbread Cookies

1. Stage

Preheat the oven to 350°F. In a small bowl, cream the butter and sugar until light and fluffy, five to seven minutes. Beat in the lemon zest and vanilla.

2. Stage

Combine the flour, cornstarch, nutmeg and salt, then gradually add the dry mixture to the creamed mixture and mix well (the dough will be crumbly). Shape it into a ball.

3. Stage

On a lightly floured surface, press the dough to 1/2-inch thickness. Cut the cookies with a floured 1-inch fluted cookie cutter, then place them 1 inch apart on ungreased baking sheets. Prick them with a fork to create decorative dotted lines. Reroll the scraps to make more cookies, if desired.

4. Stage

Bake the cookies until firm, 12 to 15 minutes. Cool them on the pan for two minutes before carefully removing them to wire racks to cool completely.

5. Stage

Combine confectioners' sugar and lemon juice, then drizzle it over the cookies.