These lemon shortbread cookies are bursting with bright lemon zest and are melt-in-your-mouth soft. Shortbread is made without eggs, but are tender from the powdered sugar and sifted flour. The lemon zest adds a good amount of zing for everyone who is a fan of lemon baked goods.
125gunsalted butter, or oil-based butter (see Note 1)
30gicing sugar
5ml(1 tsp) vanilla extract
5ml(1 tsp) lemon extract
160gall-purpose or plain flour, sifted (see Note 2)
1(approx. 2 tsp) lemon zest
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Instructions
Cream the butter and icing sugar in a bowl until smooth and fluffy, about 2 minutes.
Mix in the vanilla extract, lemon extract, and lemon zest until evenly incorporated.
Gradually add the flour and mix carefully by hand or with a mixer, avoiding overmixing to prevent dense dough.
Shape the dough into a log or flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat the oven to 160°C (320°F). Slice the log into ½cm thick rounds or use a cookie cutter if flattened.
Place on a lined tray and bake for 10 minutes, or until edges are lightly golden. Avoid overbaking to keep them tender.
Let the cookies cool on the tray for 10 minutes before transferring to a wire rack.
Notes
Note 1 - ButterI have made this recipe with Nuttelex (an oil based butter) as a dairy-free alternative and have had no issues with the texture, taste or final product. You want the butter to be slightly softened (no need for it to come to room temperature as this will make the dough harder to form)Note 2 - FlourSifting is necessary for the super soft, melt in your mouth texture. I made this recipe without sifting the flour and you really can tell the difference.