Lemon Shortbread

You can't beat Lemon Shortbread Cookies when you are craving the fresh and tangy flavor of lemon. The combination of lemon zest and lemon juice with butter and vanilla is almost too much too resist.

These cookies are light and crisp, but also very rich from the butter and brown sugar.

This recipe is easy to double, and once you and your family smell the aromas of these cookies baking, you'll be glad you did.

Lemon Shortbread Cookies Recipe

1 cup all purpose flour
1/4 cup light brown sugar, packed
1/2 cup unsalted butter, softened
2 teaspoons lemon zest
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt

Preheat oven to 325F.

Cream the softened butter and the brown sugar with an electric mixer until light and fluffy. Add the lemon zest, lemon juice and the vanilla extract.

Whisk together the flour and the kosher salt. Gradually add it to the beaten eggs and sugar and beat until the dough is well blended.

Lightly flour a work surface and roll out the shortbread dough to a thickness of 1/4 inch. Use your favorite cutters to cut out cookies, and lay them on an ungreased cookie sheet about 2 inches apart. Roll up any scrap dough and make more cookies.

Bake the cookies in the hot oven for 20 to 25 minutes, just until they turn a pale golden color. Let them sit on the cookie sheet a few minutes, then transfer them to wire racks to completely cool down. Store them in an airtight container.

Good To Know - These cookies freeze well for up to 3 months if tightly wrapped in plastic wrap and then in foil. Let them come to room temperature before serving.

Food For Thought - It seems like there is always a holiday around the corner. These cookies are ideal for decorating with colored sugars and a variety of icings.

Freeze a batch a month ahead, then you won't be rushed when company comes or there's a party to go to.

On Your Own - Always to make sure you have a good assortment of cookie cutters on hand. The most usable ones are usually around 2 to 2 1/2 inches. Stars, hearts and plain rounds should be the base of any collection.

More Shortbread Recipes

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop