Posted by: inyomouth | May 25, 2010

Lemon Shortbread Cookies

My studio-mate asked if this cookie recipe would be on the blog.  I wasn’t planning on it but I had one cookie left so I shot a few photos before devouring it so you could see how pretty it looked.



1 1/2 cups confectioners’ sugar
1 cup or two sticks room temperature butter
1 large egg
the finely grated zest of one lemon
3 Tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt


Cream butter and sugar together.  Beat in the egg, lemon, and vanilla. In a separate bowl, mix dry ingredients before incorporating into the wet mixture.  On a floured surface, roll half the dough into a 1 1/2″ log.  Cover in saran wrap and chill until firm-soft. Repeat with the remainder of the dough.  Preheat the oven to 350 degrees. Once the dough is firm enough to slice, cut into 1/4″ thick rounds. Place on cookie sheet and bake 9-10 minutes. Allow cookies to rest one minute before transferring to cooling rack or your mouth.

Serving suggestions:

Tastes great dipped in chocolate.
The citrus in the cookie will bring out the flavor in a cup of coffee.




  1. this picture is RAD

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