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.
Yield 2 1/2 dozen Number Of Ingredients 10 Steps:
Heat oven to 350. In large bowl, combine 1 c butter, sugar, 2 tbsp lemon juice and 2 tsp lemon peel. Beat at med speed, scraping bowl often, until creamy 1-2 min. Reduce speed to low; add flour. Beat until crumbly 1-2 min. By hand, knead dough until smooth. Lightly greast 9" sq. baking pan. Press dough evenly into pan. Bake for 30-35 min til golden brown. Cool completely. In small bowl combine powdered sugar, 1 tbsp butter and 1 tbsp lemon juice. Using wire whisk, blend until very smooth. Spread thin layer of glaze over cooled shortbread. Sprinkle with 1 tbsp finely grated lemon peel. Allow to stand 30 min. Cut into 2 1/2 x 3/4" strips.
Time 40m Yield 36 shortbread Number Of Ingredients 5 Steps:
Combine flour, corn starch, icing sugar and lemon rind in a large bowl. With large spoon, blend in butter. Work with hands until a soft, smooth dough forms. roll dough to 1/4 inch thickness. Cut in shapes with cookie cutters. Place on ungreased baking sheets. Sprinkle with coloured sugars if desired. Bake at 300 degrees for 15 to 20 minutes or until edges are lightly browned. Remove from sheet, cool completely. Variation: Lemon Almond- Add 3/4 cup finely chopped unblanched almonds to dough or Lemon poppyseed- Add 1 tablespoon poppy seeds to dough.
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 strips recipes”
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.
