Shortbread Cookies

Shortbread Cookies

The shortbread cookie has a history dating back to medieval times, when leftover dough from bread making dried out in a low oven until it hardened and was called biscuit bread, or “twice cooked” bread. Today there are a few variations of the shortbread and many consist of just three ingredients: flour, sugar and butter. This recipe calls for freshly squeezed lemon juice, in my opinion a suitable companion to sugar. 

Shortbread cookies are best served with tea or un cafecito, take about 5 minutes to whip up, and another 10 minutes to bake. Make these golden treats any day of the week!  

8 oz unsalted butter, room temperature

1/2 cup white powdered sugar

Juice from an entire lemon

2 cups all-purpose flour 

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Use a mixer to blend ingredients. In a large bowl, cream butter and sugar until smooth. Add 2 teaspoons lemon juice and stir. Add flour and mix well.


Working in small batches, form a ball with the dough and roll out no more than 3/4 inch thick. Cut into shapes. Line the cookies on baking sheet about an inch apart and lightly brush with lemon juice.
Bake for 10 to 11 minutes until lightly golden.



Leave a Reply

Your email address will not be published.