Yield Makes about 3 dozen rounds Number Of Ingredients 6 Steps:
Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes. Mix in lemon zest and juice. Reduce speed to low. Add flour mixture all at once; mix until just combined. Halve dough, and shape into disks. Wrap each in plastic, and refrigerate 1 hour. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/4 inch thick. Cut out rounds with a 2-inch fluted cutter. Space 1 inch apart on baking sheets lined with parchment. Refrigerate 30 minutes. Bake until pale golden brown, 22 to 25 minutes. Transfer cookies to a wire rack; let cool completely. Dust with confectioners’ sugar.
Time 50m Yield 30 COOKIES Number Of Ingredients 9 Steps:
HEAT OVEN TO 350°. Combine butter, sugar, lemon juice and lemon peel in large mixer bowl. Beat at medium speed until creamy, about 1 to 2 minutes. Reduce speed to low. Add flour; beat until crumbly, about 1 to 2 minutes. Press dough evenly into lightly greased 8-inch square baking pan. Bake for 35 to 40 minutes or until lightly brown. Cool completely. Combine powdered sugar, 1 tablespoon butter and lemon juice in small bowl. Using wire whisk, mix until smooth. Spread thin layer of glaze over cooled shortbread; sprinkle with lemon peel. Let stand for 30 minutes to set. Cut into strips.
Time 40m Yield 6 Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Combine sugar, lemon juice, eggs, flour, and lemon zest for filling together in a large mixing bowl, and whisk until well blended. Set aside. Combine flour, butter, sugar, and salt for crust in the bowl of a food processor and pulse several times, until the dough begins to come together in a ball. Divide the dough into 6 equal portions, placing dough portions in each well of a nonstick 6-well mini tart pan. Press dough over the bottom of each well and up the sides. Bake in the preheated oven until the filling is set and the crust is lightly browned, 25 to 30 minutes. Cool on a wire rack until mini tarts reach room temperature.
Time 1h Yield 48 cookies Number Of Ingredients 11 Steps:
Beat butter until fluffy in a large bowl. Beat in sugar, egg, lemon extract and lemon rind. Combine flour, cornmeal and salt. Gradually add to butter mixture, mixing well. Shape dough into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate until firm, about 3 hours. (Can also freeze at this point. Frozen dough keeps for 3 months). Preheat oven to 350 degrees. Lightly grease cookie sheets. Cut dough into 1/4 inch thick slices. Bake on greased cookie sheets until cookie just begin to brown at the edges, about ten minutes. Remove from pan and cool on wire racks. For glaze, beat butter, confectioner’s sugar and lemon juice to make a thin glaze. Drizzle over cooled cookies.
More about “english lemon shortbread sticks recipes”
Time 40m Yield 32 Number Of Ingredients 9 Steps:
Sift flour, confectioners’ sugar, and salt together in a bowl. Press softened butter into flour mixture and combine until blended. Pat stiff dough into two 9x13-inch pans forming even layers. Pierce through dough with a fork every 1/2-inch in lines parallel to the long sides of the pans; use a clean yard stick laid across the pan as a guide to make straight rows. Chill dough until firm. Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until lightly golden, about 11 minutes. Cut into rows using fork marks, again using a yardstick as a pan guide. Cut rows into 3-inch lengths to make fingers. Cool completely in the pan. Meanwhile, beat eggs in a bowl. Stir in sugar, lemon juice, melted butter, and lemon rind. Pour into the top of a double boiler set over simmering water; cook and stir until thick and smooth, 5 to 10 minutes. Cool at room temperature. Serve shortbread fingers with lemon curd.
