Lemon Cream Shortbread Cookies Food

LEMON SHORTBREAD COOKIES

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy, 3-5 minutes. Beat in lemon zest and vanilla. Combine the flour, cornstarch, nutmeg, and salt; gradually add to creamed mixture and mix well. (Dough will be crumbly.) Shape into a ball., On a lightly floured surface, press dough to 1/2-in. thickness. Cut with a floured 1-in. fluted cookie cutter; place 1 in. apart on ungreased baking sheets. Prick cookies with a fork. Reroll scraps if desired. , Bake until firm, 12-15 minutes. Cool for 2 minutes before carefully removing to wire racks to cool completely. , Combine confectioners' sugar and lemon juice; drizzle over cookies. Store in an airtight container.

LEMON CREAM SHORTBREAD COOKIES

Steps:

• 1. Mix all the cookie ingredients, in order listed, using an electric mixer.
• 2. Roll dough into small balls, and press onto an ungreased cookie sheet using your thumb to flatten middle, leaving indent in the center.
• 3. If you don't want frosting (but the frosting IS WONDERFUL!) you can sprinkle the tops of the cookies with cinnamon sugar before baking.
• 4. Bake in preheated oven at 375 degrees F, for 8-10 min. For harder cookie, you may bake longer, till edges brown some. (But they're better soft!)
• 5. Make Lemon Cream Frosting by mixing all the ingredients with an electric mixer, adding water at the end as needed in small amounts, until it is a smooth spreading consistency. This makes slightly more than you need to frost the cookies. I usually free-hand the frosting amounts and am guessing on measurements, so feel free to adjust amounts as you'd like. If you add too much water, just add more powdered sugar. Frostings like this are very forgiving. I use an oil-based, alcohol free lemon extract for the frosting, so I can add as much as I want without getting an alcohol taste. If you don't have that, more lemon juice should work if you want to strengthen the lemon flavor beyond a teaspoon or so of extract.

LEMON SOUR CREAM COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
• Combine flour, baking soda, and salt in a small bowl.
• Cream butter in a large bowl with an electric mixer on medium speed. Gradually add sugar and beat until light and fluffy. Beat in sour cream, lemon zest, vanilla extract, and lemon extract. Reduce speed to low; beat in dry ingredients just until blended.
• Drop tablespoonfuls of dough on the prepared cookie sheets, spacing them 1 inch apart.
• Bake in the preheated oven until cookies are set and edges are golden, 10 to 12 minutes. Cool for 1 minute. Use a wide metal spatula to transfer the cookies to wire racks to cool completely.

LEMON SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350°F and line a large baking sheet with parchment paper.
• Cream the butter in the bowl of an electric mixer. Add the sugar and beat until fluffy, scraping down the sides of the bowl as needed. Next, add the lemon zest, lemon juice, and thyme and mix again. Finally, add the flour and salt and mix until just combined. Turn the dough out onto a floured surface and flatten into a 1" disk. If the dough is sticky, wrap and chill for 15 to 30 minutes until firm but still pliable.
• Roll the dough on a lightly floured surface until about ¼" thick. If desired, you can roll the dough between two pieces of parchment paper. Use 2" cookie cutters to cut out desired shapes. Transfer to the baking sheet and bake for 10 to 14 minutes or until the edges are lightly browned. Keep any extra cut-out cookies in the fridge until ready to bake.
• Remove from the oven and transfer the cookies to wire racks to cool. Store at room temperature for up to 5 days.

LEMON SHORTBREAD COOKIES

Steps:

• For the lemon and cranberry shortbread dough: Preheat the oven to 350 degrees F. Line a 9-by-13-inch pan with aluminum foil (with a 2-inch overhang on all four sides) and grease the bottom and sides with butter.
• In a small bowl, combine the flour and baking powder. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter with the sugar and vanilla on medium-high speed until light and fluffy, about 4 minutes. Add the dry ingredients and mix on medium-low until incorporated. Mix in the cranberries and lemon zest.
• Press the mixture into the bottom of the prepared pan. Bake until slightly brown, about 25 minutes.
• For the filling: While the shortbread is baking, whisk together the sugar, eggs, lemon juice, flour, baking powder and salt in a medium bowl. Pour the filling over the baked crust and continue baking until the filling sets and is slightly brown on the edges, about 20 minutes
• Let cool completely in the pan. Use the foil edges to help lift the bar out of the baking pan. Cut into 24 squares and dust with confectioners' sugar.

LEMON SHORTBREAD SQUARES

Steps:

• Make Classic Shortbread dough, beating 1 teaspoon lemon zest with the butter. Mix 2 cups confectioners' sugar with the zest and juice of 1 lemon. Spread over the finished shortbread and sprinkle with yellow decorating sugar. Slice into squares.

SOUR CREAM LEMON SHORTBREAD BARS

Steps:

• Preheat oven to 350°F.
• For Crust:.
• In food processor, pulse together flour, sugar, lemon zest and salt. Add in butter (chilled cut into several pieces) and pulse until mixture is crumbly (with pea size chunks of butter remaining). Press evenly into a 9 x 13 inch pan and bake for 20 minutes, until slightly golden at the corners.
• While crust is baking: prepare filling, beat together all filling ingredients until smooth. When crust comes out of oven, pour on the filling while crust is hot and then return pan to the oven. Bake for 25 minutes, until set and lightly browned at the corners. Set pan on wire rack and cool completely.
• Makes about 16 bars.