These were very good. I think they would have went well with fresh strawberries, but we didn't have any on hand. I have never been a huge fan of shortbread, but these lemon shortbread cookies were yummy. I wish I had made more of them. On a scale of 0-5, I'd say they were a 4. So yeah, pretty good. They look nice, too. They would have looked nicer if I had cut them all the same size, but if you're going to eat them, who cares about that? I did have a hard time zesting the lemon, and mom had to help me with the last few bits, but other than that, it was a easy recipe and now one of my favorites I've done so far. I think I'll make them again this summer for a picnic. Note to self, when you do that, bring fresh strawberries! I got this recipe from the
Healthy Lunchboxes for Kids, also. And if you didn't catch it the first time, it's by Amanda Grant.
Light brown and dusted with sugar on our cooling racks. Just be warned, these cookies are very crumbly.
Lemon Shortbread Cookies
Ingredients
3/4 cup butter, softened.
1/3 cup sugar, plus extra to dust.
Zest of one unwaxed lemon. (Yum. Waxy cookies. Make double sure it really is an unwaxed one.)
1 1/2 cups all-purpose flour
1/2 cup cornstarch
An 18 inch baking pan, greased and lined with baking parchment (Or dusted with flour)
1. Preheat the oven to 375 degrees, farenhight.
2. Beat the butter and sugar together until soft, pale, and fluffy.
3. Add the lemon zest, flour, and cornstarch and mix it again until it comes together.
4. Cover the bowl and chill for ten minutes
5. Press the dough into the prepared pan and bake for fifteen minutes.
6. Remove from the oven and dust with sugar, if liked. Cut the dough into about twelve sticks, and let cool completly in the pan.
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