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Wednesday, March 18, 2015

Lemon Iced Shortbread Cookies

I don't know what it is about lemon, but I'm obsessed. Actually I do know what it is. It's light and refreshing and has such a yummy taste. A few weeks ago we shared a lemon  meringue pie, and I've listed in my menu plan (listed on the side bar) one of my favorite pastas, lemon chicken pasta. Lemon is so versatile and can go with a sweet dessert or a savory dinner.  I love using it in chicken marinades and fresh lemonade. I think it's safe to say I'm a lemon fanatic! Are you? 

I was asked to make some shortbread cookies for a party the other day, and I had never made shortbread. Have you ever made shortbread? It's really quite easy. And these cookies can be rolled into a log and sliced into rounds. Or shaped into a rectangle and cut into long rectangular cookies or rolled out like sugar cookies and cut into your shape of choice. 

The cookies are full of butter, which gives them a crisp melt in your mouth kind of feel and taste. Topped with a light lemon icing they are simply to die for!  I could hardly stop myself from eating an entire cookie sheet full.

I thought theses were especially light and spring-ish! I hope you'll enjoy them sometime soon!


Lemon Iced Shortbread Cookies

Makes 2-3 dozen depending on the size you cut them

I used a kitchen scale to measure my ingredients, since depending on how you scoop or pack your measuring cups you end up with a lot more or less than needed.

Make your own 1 cup of cake flour by combining 93 grams of all-purpose flour with 20 grams of cornstarch.


1 pound (4 sticks) butter, room temperature (I used salted butter)
1 tablespoon vanilla
1 ½ cups powdered sugar (5 ½ ounces)
2 ½ cups all purpose flour, sifted (12 ½ ounces)
1 cup cake flour (5 ounces), see note above about making your own cake flour
¼ teaspoon salt
2 tablespoons lemon zest (optional)

1 ½ cups powdered sugar
½ teaspoon cream of tartar
2 tablespoons fresh lemon juice
2-3 drops of lemon oil (I used doTerra lemon oil)
⅛ teaspoon salt


In a large bowl or mixer (like bosch or kitchen aid), beat the butter, vanilla and powdered sugar together until combined and smooth. Scrape sides as needed and beat til incorporated.

Add salt and mix.  Gradually add the sifted all-purpose flour and cake flour, about ¼ cup at a time until just combined, trying not to over mix.

If you want long rectangle cookies then press the dough into a rectangle shape about 1 ½ inches high. If you want circle cookies roll dough into a log, and if you want to roll them and cut with cookie cutters press into a disc. Place dough  on a parchment lined cookie sheet and cover with plastic wrap. Refrigerate dough for one hour to chill dough well.

Preheat oven to 350 degrees.

Once the dough is firm, slice the rectangle or log into cookies about ¼ inch thick. Or to roll them - lightly flour work surface and roll dough to ¼ inch thick and cut with cookie cutters.  

Line baking sheets with parchment or silicone liners and place cookies about an inch apart from each other.

Bake in a 350 degree preheated oven for 15-18 minutes or until lightly golden brown on the edges of the cookies.  Increase or decrease baking time as needed.  The cookies will bake a bit more as they cool on the sheets.  Let them cool for 2-3 minutes on the sheet before removing them and placing them on a cooling rack to cool completely.  

For the icing: Whisk powdered sugar cream of tartar and salt.  Add lemon juice and whisk til smooth.  It should be quite runny.  Add lemon oil and whisk to incorporate. Use a small spoon like a baby spoon to spread icing on each cooled cookie.  Let them set up - the icing will dry in about an hour.  

Place in an airtight container to store for up to several days.

Recipe Source:

Shortbread lightly adapted from Mel’s Kitchen Cafe, and the lemon icing adapted from here.

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