The first time I went to Tuscany I saw these little lemon topiaries that were dripping with gorgeous lemons. I immediately thought I should have a lemon tree. Next Christmas I received Lola The Lemon Tree and my obsession with lemons and baking with lemons began. It is lemon season so get ready for a citrus bonanza!
Lemon Shortbread
Lemon Shortbread
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| Photo by That Winsome Girl |
Ingredients
1 cup of softened unsalted butter
2 cups of flour
½ tsp of salt
½ cup sugar
1 1/2 Tbsp Lemon Juice
1 Tbsp Lemon Zest
Prep Time: 20 min
In Active Prep Time: 30 min
Cook Time: 10 min
Yield: 40-50 cookies
Directions:
In the bowl of a mixer, combine all of the ingredients. Mix, with a paddle attachment, until the dough goes from pebble-like to a soft dough. Take the dough out of the mixer and cut into two even pieces. Roll each piece of cookie dough to 1 1/2 - 2 inch wide logs. Place them in plastic wrap and refrigerate for 60 minutes.
Preheat oven to 375 degrees. Take the cookie dough out of the refrigerator and slice into ¼-inch thick disks with a serrated knife. Place on an ungreased cookie sheet and bake for 8-12 minutes or until the edges are light brown. Set them on a wire rack to cool.
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