Buttery Shortbread Cookies
"This is my mom's tried and true shortbread recipe. She got it from my grandmother. We make these every Christmas, and look forward to them every year."
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
48-60 cookies
ingredients
- 2 cups flour
- 1 cup butter, softened
- 1⁄2 teaspoon baking powder
- 1⁄2 cup sugar
- 1 large egg
- 1 freshly grated lemon zest
directions
- Sift flour and baking powder together in a small bowl.
- Cream butter, add sugar slowly, mixing well.
- Mix in egg and lemon zest.
- Add flour/baking powder mixture, mix in well.
- Shape into balls about the size of a golf ball, place on pan, flatten slightly with the bottom of a glass.
- Bake at 300° for 15-20 minutes, just until a bit golden on the edges.
- These last well if kept in a tightly covered container, and actually taste even better after a day or two as the flavors develop.
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Reviews
-
Great cookies! I added a couple of more tablespoons of sugar; the recipe amount wasn't enough for me. I added a tsp of vanilla instead of the lemon & they were great! My husband loves shortbread & kept on asking for more! -
These cookies are definitely good. I did not have any lemon rind, so I just left it out. I added a thumb print of strawberry jam in the middle of each one, and they turned out great. Recipe says it makes 48-60, but I only got about 25? Will still make again! Thanks -
Seems 325 at 20-25 minutes is better. Guess it depends on oven!
-
Yummy...the grandkids made frosting of confectionary sugar and butter and it was very good. I have to make another batch for the adults now. Thanks. -
Yummy cookies! I left out the lemon rind as I didn't have any but added half a capful of almond flavouring. I also added 1/2 a marachino cherry in the center of each one before baking.
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RECIPE SUBMITTED BY
ciao4293
United States
