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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!
Course
Cookies, Dessert
Cuisine
British
Keyword
Shortbread cookies
Prep Time
35
minutes
minutes
Cook Time
18
minutes
minutes
Total Time
53
minutes
minutes
Servings
24
cookies
Calories
130
kcal
Author
Nicole Shroff
Equipment
Electric mixer
Mixing Bowls
Wax paper
Rolling pin
Cookie cutter
Parchment paper
Baking tray
Cooling rack
Ingredients
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
Metric
-
US Customary
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.
Nutrition
Calories:
130
kcal
|
Carbohydrates:
14
g
|
Protein:
1
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Cholesterol:
27
mg
|
Sodium:
70
mg
|
Potassium:
16
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
245
IU
|
Calcium:
5
mg
|
Iron:
0.5
mg