English Lemon Shortbread Sticks Food

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ENGLISH LEMON SHORTBREAD STRIPS



English Lemon Shortbread Strips image

Make and share this English Lemon Shortbread Strips recipe from Food.com.

Provided by Ashley U

Categories     Dessert

Time 50m

Yield 30 COOKIES

Number Of Ingredients 9

1 cup softened butter
1/2 cup sugar
2 tablespoons lemon juice
2 teaspoons lemon zest, finely grated
2 1/4 cups flour
1/2 cup powdered sugar
1 tablespoon butter, softened
1 tablespoon lemon juice
1 tablespoon lemon zest, finely grated

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.

Nutrition Facts : Calories 112.9, Fat 6.6, SaturatedFat 4.2, Cholesterol 17.3, Sodium 57.7, Carbohydrate 12.7, Fiber 0.3, Sugar 5.4, Protein 1.1

LEMON SHORTBREAD



Lemon Shortbread image

Melt in your mouth, tangy lemon taste. Hard to resist!! Freezes well I've never made these with the poppy seeds, only with the lemon rind, we love it, nice tangy taste and melt in your mouth. They have become a traditional Christmas item paired with the traditional shortbread.

Provided by Derf2440

Categories     Dessert

Time 40m

Yield 36 shortbread

Number Of Ingredients 5

1 cup all-purpose flour
1/2 cup cornstarch
1/2 cup icing sugar
2 tablespoons grated fresh lemon rind
3/4 cup butter, softened

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.

Nutrition Facts : Calories 60, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 27.5, Carbohydrate 6, Fiber 0.1, Sugar 1.7, Protein 0.4

TRADITIONAL ENGLISH SHORTBREADS



Traditional English Shortbreads image

From the heart of Scotland, these sugary treats have become the centre of the British culture. These Biscuits are perfect to bake with children and are a simple treat to start you baking.

Provided by British Bakery

Time 25m

Yield Makes 6-10 Shortbread's

Number Of Ingredients 0

Steps:

  • Preheat oven to 160°C/gas 3.
  • Lightly grease baking tray or place a piece of baking paper over the tin (to stop the unlikely event of the Shortbread sticking).
  • Place sifted flour and sugar into bowl and mix together.
  • Dice the margarine and gradually rub into flour until breadcrumbs.
  • Add vanilla essence and carry on rubbing in with fingertips.
  • When the mixture sticks together, place on floured workspace and gently knead until a soft ball.
  • Roll out until 1.5 cm in thickness, then cut into Shortbread fingers or petticoat tails. (Using a biscuit cutter is a good way to get a more defined shape)
  • Prick all over with a fork or a cocktail stick and (for petticoat tails) mark the edges as well.
  • Place in the oven for 15-20 mins and then leave to cool. (Make sure you take the Shortbread out when it is starting to darken round the edges of the biscuit)
  • Sprinkle caster sugar over the biscuits (after fully cooled).

OLD ENGLISH LEMON-CRANBERRY COOKIES



Old English Lemon-Cranberry Cookies image

Fall cuisine is typically marked by what many consider to be more traditional and even somewhat austere flavors. Fall cuisine usually boasts 'Old World' flavors such as cloves, walnuts, and cranberries. These are flavors one might have envisioned a puritan family enjoying fresh off the Mayflower. At first bite, the robust 'kick' and bold expression of these little treats will be sure to impress and delight, and possibly even allow one to reminisce on the joys of autumn, from the fading leaves to the memories of a Thanksgiving past.

Provided by ShadowOfOdin

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 55m

Yield 15

Number Of Ingredients 13

2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
½ cup chopped walnuts
½ teaspoon ground cloves
1 egg
½ cup applesauce
juice from 1 lemon
1 teaspoon vanilla extract
¾ cup dried cranberries
zest from 1 lemon
¼ cup butter, softened
2 tablespoons confectioners' sugar

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  • Mix the flour, sugar, baking soda, walnuts, and cloves together in a large mixing bowl. Beat the egg, applesauce, lemon juice, vanilla, cranberries, lemon zest, and butter together in a separate bowl with an electric hand mixer; pour into the flour mixture and mix well. Drop spoonfuls of the dough 2 inches apart onto the prepared baking sheets.
  • Bake in the preheated oven until the edges are golden, about 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Dust with the confectioners' sugar to serve.

Nutrition Facts : Calories 196.9 calories, Carbohydrate 33.6 g, Cholesterol 20.5 mg, Fat 6.2 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 111.2 mg, Sugar 19.2 g

LEMON SHORTBREAD



Lemon Shortbread image

Lemons brighten up our rich Classic Shortbread.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen rounds

Number Of Ingredients 6

2 cups all-purpose flour
1 1/4 teaspoons coarse salt
1 cup (2 sticks) unsalted butter, softened, plus more for pan
5 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice
3/4 cup confectioners' sugar

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.

SHORTBREAD WITH LEMON CURD



Shortbread with Lemon Curd image

This lemon shortbread recipe came from a tearoom in which I baked years ago. It is always a huge hit.

Provided by Lalambchop

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 40m

Yield 32

Number Of Ingredients 9

18 ounces all-purpose flour
5 ounces confectioners' sugar
½ teaspoon salt
1 pound butter, softened
4 eggs
2 cups white sugar
½ cup fresh lemon juice
¼ cup butter, melted
2 tablespoons grated lemon rind

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.

Nutrition Facts : Calories 247.2 calories, Carbohydrate 29.3 g, Cholesterol 57.6 mg, Fat 13.7 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 8.4 g, Sodium 137.4 mg, Sugar 17 g

LEMON SHORTBREAD



Lemon Shortbread image

Provided by Shula Udoff

Yield Makes 12

Number Of Ingredients 6

1 1/4 cups all purpose flour
1/3 cup sugar
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1 tablespoons minced lemon peel
1 tablespoon fresh lemon juice
Powdered sugar

Steps:

  • Preheat oven to 300°F. Grease large baking sheet. Sift flour and 1/3 cup sugar into large bowl. Add butter and lemon peel; rub with fingertips until mixture resembles coarse meal. Add lemon juice; press mixture with hands until dough holds together. Turn out dough onto lightly floured work surface. Divide dough in half. Gather each half into ball.
  • Place dough balls on prepared baking sheet, spacing evenly. Flatten each into 5 1/2-inch round. Crimp edges decoratively with fingertips or fork. Using sharp knife, score 6 wedges into each round. Pierce surface all over with fork. Bake until light brown and firm to touch, about 50 minutes. Cut into wedges along scored lines. Cool 10 minutes. Sift powdered sugar over shortbreads on baking sheet. Transfer to rack; cool. (Can be made 4 days ahead. Store in airtight container at room temperature.)

LEMON SHORTBREAD



Lemon Shortbread image

Yield Makes 24 wedges

Number Of Ingredients 6

1 1/2 cups all purpose flour
2/3 cup sugar
1/4 cornstarch
2 1/2 teaspoons grated lemon peel
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

Steps:

  • Preheat oven to 300°F. Blend first 5 ingredients in processor. Add butter; cut in using on/off turns until moist clumps form. Gather dough into ball; divide in half. Press 1 dough half onto bottom of each of two 8-inch-diameter cake pans. Pierce dough all over with fork.
  • Bake until cooked through and pale golden, about 40 minutes. Cool shortbread in pans on racks 5 minutes. Cut each warm shortbread in pan into 12 wedges. Cool completely. Using spatula, carefully transfer to platter. (Can be made up to 4 days ahead. Store in airtight container at room temperature.)

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