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    Home » Recipes » Cookies

    Shortbread Cookies

    Published Nov 1, 2017, modified Mar 6, 2021 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ 6 Comments /

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    A Shortbread Cookies pin

     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!

    Round shortbread cookies on a glass dish

    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

    1. Cream together the butter and sugar till light and fluffy.
    2. Add the egg yolk, lemon zest and vanilla, and mix well.
    3. Fold in the flour to make a smooth dough.
    4. Wrap in a plastic wrap and chill for around 30 minutes. (See my Nutella Cookie recipe on the benefits of chilling cookie dough)
    5. On a floured surface, roll out the cookie dough and stamp out shapes using a cookie cutter.
    6. Arrange on a baking sheet and brush with the beaten egg white.
    7. 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

    • Ricciarelli
    • Chewy Soft Sugar Cookies
    • Chocolate Cookies
    • Chocolate Chip Cookies

    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

    ⚜

    Round shortbread cookies on a glass dish

    Shortbread Cookies

    Nicole Shroff
    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!
    5 from 1 vote
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    Prep Time 35 mins
    Cook Time 18 mins
    Total Time 53 mins
    Course Cookies, Dessert
    Cuisine British
    Servings 24 cookies
    Calories 130 kcal

    Ingredients

    Metric | US Customary
    • ⅔ cup powdered sugar (icing sugar)
    • 1 cup butter softened
    • salt a pinch
    • 2 cups flour
    • 1 egg yolk and white separated
    • 1 teaspoon vanilla extract
    • 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.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    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
    Did you make this recipe? I'd love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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    More Favourite Cookie Recipes

    • Blueberry Blondies
    • Banana Blondies
    • Chocolate Chip Blondies
    • Ricciarelli

    Reader Interactions

    Comments

    1. Emily

      March 16, 2018 at 10:26 am

      5 stars
      I love shortbread it reminds me of when I was young. This recipe looks fantastic I’ll need to try it!

      Reply
      • Nicole

        March 16, 2018 at 11:09 am

        Thanks Emily, do tag me if you do, I’d love to see them 🙂

        Reply
    2. melve

      March 16, 2018 at 7:25 am

      5 stars
      Wow another must saved delicious Cookies . Thanks for sharing. It’s my daughter’s favorite.

      Reply
      • Nicole

        March 16, 2018 at 11:00 am

        Thanks Melve, I’m sure she will love these!

        Reply
    3. Brian Jones

      March 16, 2018 at 6:57 am

      5 stars
      I don’t really have much of a sweet tooth but I do have an massive weakness for shortbread, these sound and look delicious!

      Reply
      • Nicole

        March 16, 2018 at 10:59 am

        I know what you mean Brian, I believe shortbread shouldn’t be too sweet.

        Reply

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