Lemon Shortbread Cookies

Lemon Shortbread Cookies

Lemon Shortbread Cookies
Lemon Shortbread Cookies

Ingredients

2 tbsp fresh lemon juice

2 tbsp fresh lemon zest

2 cups / 4 sticks very soft butter (leave outside overnight)

4 cups self-rising flour

1 cup Sugar

Cookie Cutters

Method

Preheat oven to 350 F.

Line a baking sheet with liner

Whip Lemon juice, zest, sugar and butter till creamy

Add flour and make dough. Wrap dough in 2 cylindrical rolls and wrap in plastic wrap. Refrigerate for 1 hour.

Using the chilled dough cut out 1/2 inch rounds with knife or cookie cutter.

Place on baking sheet and bake for 11 – 13 minutes. Watch the color and keep it light cream.

Remove sheet and cool for 5 minutes, place cookies on wire rack to cool some more. I was able to just place them directly on my serving platter.

Shapes

The cookie dough is good for cutting with different cookie cutters.

Lemon Shortbread Cookies

Great for Thanksgiving, Christmas or any Holiday Gift Giving.

Join the party at Fiesta Friday with  Liz   and Angie

From the Cookbook Author

Hope you enjoyed this, please feel free to share. Rita Jamshed Kapadia has authored "Parsi Cuisine The Manna of the 21st Century" and individual "Parsi Cuisine" series cookbooks with matched digital e-cookbooks.  Rita teaches and demos Indian Parsi Cuisine at Libraries, Museums in Boston, Massachusetts, USA. Rita's books are listed here on the website for ordering a signed copy directly within USA OR purchase from Amazon. Please go to the tab for "Cookbooks". http://www.ParsiCuisine.com/cookbooks    

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