This is not a recipe for the traditional Shortbread Biscuit, but rather my take on a Shortbread Cookie.
What are Shortbread cookies?
Shortbread biscuits are from Scotland where they are considered a luxurious treat, normally associated with Christmas or celebrations. Made of butter, sugar and flour, they hold their shape well. They are baked at a low temperature which gives them a light golden colour. A typical shortbread recipe simply calls for flour, butter and sugar. To take these to another level, I’ve added a few ingredients (an egg, some lemon and vanilla) to make them even more delicious!Why it works
The egg yolk here adds a richness, keeps the cookies tender inside, and helps the dough to keep its shape. With the addition of a subtle lemon zest and vanilla essence, they taste amazing!How to make them
- Cream together the butter and sugar till light and fluffy.
- Add the egg yolk, lemon zest and vanilla, and mix well.
- Fold in the flour to make a smooth dough.
- Wrap in a plastic wrap and chill for around 30 minutes. (See my Nutella Cookie recipe on the benefits of chilling cookie dough)
- On a floured surface, roll out the cookie dough and stamp out shapes using a cookie cutter.
- Arrange on a baking sheet and brush with the beaten egg white.
- Bake till the cookies are a light golden color, then cool before dusting with powdered/icing sugar.
Serving suggestions
These cookies are perfect with coffee or tea. Drizzle with Lemon Icing for a stronger lemon flavour.Try these cookie recipes
Click here for more cookie recipes⭐️ Are you making this recipe? Do let me know how it turned out in the comments! And please give it a star rating below! Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork
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📋 Recipe
Shortbread Cookies
These wonderful shortbread cookies are rich and buttery and have a subtle lemon flavour. With a crunchy exterior while remaining tender inside; they just melt in the mouth!
Ingredients
- powdered sugar - (icing sugar) ⅔ cup
- butter - softened 1 cup
- salt - a pinch
- flour 2 cups
- egg - yolk and white separated 1
- vanilla extract 1 teaspoon
- finely grated zest of ½ lemon
- flour - for dusting
- confectioners sugar - for sprinkling
Instructions
- Preheat the oven to 320°F/160°C.
- Using an electric mixer, in a mixing bowl, cream together the butter with the sugar till light and fluffy.
- Stir in the egg yolk, lemon zest and vanilla.
- Fold in the flour and knead gently to make a smooth dough.
- Wrap in wax wrap and refrigerate for 30 minutes.
- On a floured surface, roll out the dough to a 1 cm thickness.
- Using a cookie cutter, press out the cookies. Place the cookies on a parchment lined baking sheet.
- Beat the egg white till frothy and brush over the cookies.
- Bake for 18 minutes, until light golden. Allow to cool on the baking sheet before transferring to a cooling rack. Dust with confectioners' sugar.
Notes
These cookies are meant to be lightly golden so don't let them get too dark in the oven.
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Equipment
Electric mixer
Mixing Bowls
Wax paper
Rolling pin
Cookie cutter
Parchment paper
Baking tray
Cooling rack
Nutrition
Calories: 130kcalCarbohydrates: 14gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 27mgSodium: 70mgPotassium: 16mgFiber: 1gSugar: 6gVitamin A: 245IUCalcium: 5mgIron: 0.5mg
Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.
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Did you make this recipe? How did it turn out? Did you make any changes? Let me know in the comments below. Tag @endofthefork on Instagram and hashtag it #endofthefork.
Emily says
I love shortbread it reminds me of when I was young. This recipe looks fantastic I’ll need to try it!
Nicole says
Thanks Emily, do tag me if you do, I’d love to see them 🙂
melve says
Wow another must saved delicious Cookies . Thanks for sharing. It’s my daughter’s favorite.
Nicole says
Thanks Melve, I’m sure she will love these!
Brian Jones says
I don’t really have much of a sweet tooth but I do have an massive weakness for shortbread, these sound and look delicious!
Nicole says
I know what you mean Brian, I believe shortbread shouldn’t be too sweet.