Easy, peasy shortbread cookies! Who doesn't love just a quick bite of zingy lemon crumbly cookie. These are perfect for cookie exchanges since they take almost no time at all - just make sure to make a double batch cause your family will steal them right off the Christmas Cookie plate!
Meyer Lemon Shortbread Cookies
Meyer Lemon Shortbread Cookies
Cheryl Neruda
8-10
15 minutes
20 minutes
American
Cookies
Perfect crumbly textured lemon shortbread cookies. Best paired with chilly afternoons and dipped in your favorite Earl Grey Tea.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
2 TBS turbinado sugar
1/2 tsp fine sea salt
1/2 cup Olive and Vyne Meyer Lemon Olive Oil
Zest of one lemon
2 tsp Starlight Herbs Lemon Sugar
Directions
Heat oven to 325º F
Cut a sheet of parchment paper to fit an 8x8-inch square pan with the edges extending beyond two opposite sides to allow easy removal after baking.
Whisk together flour, powdered sugar, turbinado sugar, and salt. Add olive oil and stir until combined. Add the lemon zest and stir again to thoroughly mixed together.
Spread the dough evenly onto the pan's bottom with a metal spoon. Sprinkle with Starlight Herbs Lemon Sugar.
Bake for 20 - 25 minutes, depending on your oven. Remove for the oven, carefully lift the shortbread out of the pan, and place on cutting board. While the shortbread is still totally hot, cut with a sharp, thin knife into desired shapes and sizes. Let cool completely, then separate.
This dough keeps well in the freezer. Baked cookies keep for 2 weeks in an airtight tine at room temperature.
1 comment
These are pure heaven!! So easy but quite an impressive and different cookie!