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Lemon Shortbread

1 cup butter, softened
1/2 cup granulated sugar
1 tablespoon lemon zest
2 1/2 cups all-purpose flour

Preheat oven to 325 degrees.

Cream butter and sugar in a large bowl. Add lemon zest and blend well. By hand, stir in flour a little at a time. The dough will be crumbly, so dump it out onto a countertop or pastry board and work it together by hand until smooth. Pat or roll dough out into a rectangle that is about 1/2 inch thick. Cut into small squares, rectangles or diamonds (whichever you prefer). Arrange cookies on an ungreased baking sheet (I use parchment paper for easy cleanup) and bake 20-25 minutes in a preheated 325-degree oven until the bottom edges are just starting to brown.