I love shortbread so when I came across this recipe for this lemon shortbread cookie recipe I was hooked as lemon cookies are delicious and shortbread well that is melt in the mouth heaven with its buttery texture so putting the two together is just delightful
This great recipe is brought to you by The Gray Boxwood On YouTube , thanks for sharing this recipe with us
Here below is a list of the ingredients you will need to make this recipe plus the video tutorial to watch
INGREDIENTS
– 1 3/4 cup flour
– 3/4 cup superfine sugar
– 1/3 cup cornstarch
– 1 teaspoon salt
– 2 tablespoons lemon zest (about 2 lemons)
– 1/2 teaspoon lemon extract
– 2 sticks butter, room temperature
INSTRUCTIONS
Mix flour, sugar, cornstarch and salt in a food processor until blended, about 20 seconds.
Add lemon zest and lemon extract.
Cut butter into tablespoon-size pieces. Add to processor and pulse until dough resembles a coarse meal. The dough will form a ball if pressed together, but seem crumbly in the bowl.
Press dough into an 11-inch tart pan with a removable bottom. A 10-inch cake pan can also be used, if desired. Ensuring the dough is pressed evenly will create a firm shortbread.
With a sharp knife, score shortbread into eight wedges, making sure to not cut all the way through.
Place on parchment-lined sheet pan and bake in a preheated 300-degree oven for 40-50 minutes (50-60 minutes if using a cake pan). When done baking, the shortbread will be firm to the touch around the edges.
Remove from oven and cut shortbread while still warm, using the scored lines as a guide.
Once cool, remove shortbread from pan and enjoy!
Original recipe source: The Gray Boxwood
