Crumbly shortbread cookies

Name: Crumbly shortbread cookies
Total time: 1 h 30 min
Yield: 10–20
Ingredients: 3 cups flour (450 g); 230 g butter at room temperature; 1 cup of sugar; 2 large eggs; grated zest of 1 lemon; juice of 1 lemon; 1/2 tsp vanilla extract; 3 tsp baking powder; 1/2 h. l. year; 120 g butter, softened; 3 cups powdered sugar; grated zest of 1 lemon; juice of 1 lemon

Cookinero 9 Nov 2022

21260

Crumbly shortbread cookies with light lemon notes in taste will appeal to both children and adults. It is perfectly stored for several days, so for this period the problem of supplementing home tea drinking will be successfully solved. The cookies themselves are very simple, both in terms of the ingredients and the method of preparation. By the way, younger family members can be involved in the process of cutting circles from the dough: you will get help, and they will be a real pleasure. And do not forget later, at the table, to praise the little fidgets for their diligence, thanks to which the cookies turned out so beautiful and tasty!

How to cook Crumbly shortbread cookies

Step 1

For the cookie dough, sift flour, baking powder and salt into a bowl. In another bowl, beat the sugar and soft butter with an electric mixer until light and creamy. Add the eggs one at a time while continuing to beat. At the end add vanilla extract, lemon zest and juice.

Step 2

While continuing to beat, gradually add the flour mixture and quickly knead the dough. Roll it into a ball, flatten into a disc and wrap in cling film. Place the cookie dough in the refrigerator for 1 hour.

Step 3

Preheat oven to 175°C. Line a baking sheet with parchment. Remove the dough from the refrigerator and divide into balls slightly larger than a ping-pong ball. Place the ball on a baking sheet and press down on it to make a cake 1 cm thick.

Step 4

Place the cookies at a wide distance from each other, during baking they will increase in size. Put the baking sheet in the oven and bake the cookies for 8-10 minutes. They should remain light. Cool the finished cookies on a wire rack.

Step 5

For cream, beat soft butter with a mixer until light cream, then gradually pour in the powdered sugar, continuing to beat. Add lemon zest and 2 tbsp. l. lemon juice, beat well. If needed, add some more juice.

Cooking time: 1 h 30 min

Servings: 10–20

Calories: 328.9 kcal

Fats: 15.2

Proteins: 3

Carbohydrates: 46.4

Ingredients

3 cups flour (450 g)

230 g butter at room temperature

1 cup of sugar

2 large eggs

grated zest of 1 lemon

juice of 1 lemon

1/2 tsp vanilla extract

3 tsp baking powder

1/2 h. l. year

120 g butter, softened

3 cups powdered sugar

grated zest of 1 lemon

juice of 1 lemon

Where to Buy Ingredients

Crumbly shortbread cookies - FAQ About Ingredients, Baking Time and Storage

Can I use margarine instead of butter?

While butter provides the best flavor and crumbly texture, you can substitute with margarine. However, the cookies might spread a bit more during baking and the taste will be slightly different.

How should I store these shortbread cookies?

Store the completely cooled cookies in an airtight container at room temperature. They will stay fresh for up to 5 days.

Can I freeze the shortbread cookie dough?

Yes, you can freeze the dough! Wrap the disc tightly in plastic wrap and then in a freezer bag. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before rolling and baking as directed.

Can I skip the lemon zest?

The lemon zest adds a lovely citrusy aroma and flavor, but if you don't have lemons or prefer a less intense flavor, you can omit it. Consider adding a few drops of lemon extract instead.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure the blend contains xanthan gum to help bind the ingredients. The texture might be slightly different but still delicious.

How can I prevent the cookies from spreading too much while baking?

Make sure your butter is cold when creaming it with the sugar. Also, avoid overmixing the dough after adding the flour. Chilling the dough for the full hour is crucial and you can even chill it longer.

What if I don't have powdered sugar for the cream?

While powdered sugar provides the best texture for the cream, you can try using granulated sugar that has been processed in a food processor until very fine. However, the cream may be slightly grainy.

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Crumbly shortbread cookies

How to cook Crumbly shortbread cookies

Step 1

Step 2

Step 3

Step 4

Step 5

Crumbly shortbread cookies - FAQ About Ingredients, Baking Time and Storage

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