Melt-In-Your-Mouth Lemon Cutouts

Air-Fryer Lemon Slice Sugar Cookies

Coconut Lemon Crisps

Cranberry Lemon Sandwiches

Iced Honey Lemon Cookies

Buttery Lemon Sandwich Cookies

Italian Lemon Cookies

Orange & Lemon Wafer Cookies

Giant Lemon Sugar Cookies

Crisp Lemon Shortbread

Crisp Lemon Sugar Cookies

Easy Lemon Drop Cookies

Slice 'n' Bake Lemon Gems

Crisp Lemon Cookies

Gingerbread Cookies with Lemon Frosting

Mom's Lemon Sugar Cookies

Dairy-Free Lemon Scones

Shaker Lemon Pie

Audrey's Lemon Meringue Bars

Home Dishes & Beverages Cookies Cutouts

Lemon Shortbreads

Name: Lemon Shortbreads
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: about 4 dozen.
Ingredients: 1 cup butter, softened; 1/2 cup confectioners' sugar; 1/4 cup sugar; 1 teaspoon salt; 1 teaspoon grated lemon zest; 2 cups all-purpose flour; GLAZE:; 2 cups confectioners' sugar; 2 teaspoons grated lemon zest; 3 tablespoons lemon juice; Colored sugar

Add a Review

Test Kitchen Approved

Total Time

Prep: 25 min. + chilling Bake: 10 min./batch + cooling

Makes

about 4 dozen

Every year my mom and I collect cookie recipes we want to try and then get together in early December for an afternoon of baking. These no-fail lemon cookies have become an annual tradition. They're a wonderful homemade holiday gift. —Kristen Stecklein, Glendale, Wisconsin

Lemon Shortbreads Recipe photo by Taste of Home

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

1 cup butter, softened
1/2 cup confectioners' sugar
1/4 cup sugar
1 teaspoon salt
1 teaspoon grated lemon zest
2 cups all-purpose flour
GLAZE:
2 cups confectioners' sugar
2 teaspoons grated lemon zest
3 tablespoons lemon juice
Colored sugar

Directions

Beat butter, sugars and salt until blended; beat in lemon zest. Gradually beat in flour. Divide dough in half. Shape each into a disk; wrap. Refrigerate 30 minutes. Let dough stand at room temperature 5-10 minutes to soften slightly.
Preheat oven to 325°. Roll each portion of dough between two pieces of waxed paper to 1/4-in. thickness. Cut dough with a floured 1-1/2-in. heart-shaped or other cookie cutter. Place 1 in. apart on lightly greased baking sheets.
Bake until bottoms are lightly browned, 7-10 minutes. Remove to wire racks to cool completely.
For glaze, mix confectioners' sugar, lemon peel and lemon juice until smooth; spread over cookies. Sprinkle with colored sugar.

Nutrition Facts

1 cookie: 82 calories, 4g fat (2g saturated fat), 10mg cholesterol, 80mg sodium, 11g carbohydrate (7g sugars, 0 fiber), 1g protein.

Lemon Shortbreads

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home