Our little lemon tree is still giving us plenty of lemons, so here is a favorite recipe for Lemon Shortbread.
This is a rich and buttery shortbread, with a great lemon taste. It will keep for several weeks if stored in a sealed container. Not that there is ever any left over to keep!
List of Ingredients
1 and 1/3 cups unsalted butter, softened
2/3 cup sugar
1/2 tsp. salt
1/4 tsp. vanilla extract
1/2 tsp. lemon extract
3 and 1/3 cups flour
zest of one lemon, very finely grated
Pre-heat the oven to 275 degrees.Butter a 9" x 13" cookie sheet, and then line with parchment paper.
In a mixer, cream the butter and sugar until light and fluffy. Beat
in the salt, zest, and extracts until combined. On a low speed, slowly add the flour, 1/3 at a time, until combined. Turn the dough out onto the cookie sheet. Roughly press into place, then cover with a sheet of plastic wrap. Using the back of a large metal spoon, smooth the top of the dough, trying to get it as even as possible. Remove the plastic. Cut the dough with a pastry scraper or sharp knife, into 1 inch wide rows, making the cookies about 2 inches long. Bake at 275 degrees for 75 minutes, until just slightly golden in color (not browned). Cool in the pan. When cool, invert on to a cutting board and gently peel off the parchment. Using a knife or your fingers, gently break apart the cookies into bars.
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