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Lemon Shortbread CookiesThis Lemon Shortbread Cookies recipe makes a wonderfully rich, buttery shortbread cookie with a subtle lemon flavor. Consider doubling the recipe. They're that good! 
Lemon Shortbread Cookies Recipe1 cup room temperature Land 'O Lakes unsalted butter Preheat oven to 350 degrees. Cream together the butter and sugar until light. Sift the flour into the butter. Add the lemon zest and the lemon extract and blend until smooth. On an ungreased cookie sheet press the dough into an 8" square with lightly floured fingers. Smooth the top and score into 2" squares with the back of a knife. Alternately you can roll the dough to 1/4" thickness and cut into shapes with cookie cutters or press into shortbread pans or shortbread molds. Bake until lightly golden on the edges, about 20 minutes. Cool on the cookie sheet for 10 minutes. Cut into 2" pieces and continue to cool on a wire rack. You can give these cookies some crunch and additional taste by adding 3/4 cup of chopped unblanched almonds to the dough. Yields 16 cookies. More About Shortbread CookiesThanks to the Internet we can purchase things today that we never could before. I've never seen shortbread pans or shortbread molds in my usual cooking supply stores but they're readily available over the Internet. The same is true with Walker shortbread cookies. Imagine being able to buy buttery shortbread cookies made in the Scottish Highlands prior to the Internet. Use the search box at the bottom of the page and you'll be able to find them all. Walker Shortbread CookiesEnglish shortbread is a tradition in the British Isles but Walker shortbread cookies are Scottish. This buttery shortbread is baked at the Walker family bakery located in a secluded village in the Scottish Highlands. Walker Shortbread Cookies are classic pure butter shortbread. Walker shortbread cookies are baked fresh daily in small batches with only the finest shortbread ingredients available. They still use the original Walker shortbread cookies recipe Joseph Walker used over 100 years ago. Shortbread Pans and Shortbread MoldsTo keep shortbread cookies traditional they should be baked in shortbread pans or shortbread molds. Shortbread was originally baked in wooden shortbread molds that were notched at the edges to signify the rays of the sun. Today shortbread pans and shortbread molds are made of ceramic and come in many sizes and shapes. Most also have a decorative design. Shortbread pans and shortbread molds need to be dusted with flour or powdered sugar before filling with dough to ensure easy release. After filling the lemon shortbread cookies should be chilled about 15 minutes before baking so the designs will retain their shape. You should give Lemon Shortbread Cookies a try. I don't think you'll be disappointed. You Might Need: |
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