Lemon Shortbread Cookies

Is this quarantine making you a baker? Did you panic buy flour? Here’s a recipe for you! My panic buy was lemons. So, that means I have to use lemons on EVERYTHING. I was craving shortbread cookies, so I looked at my lemons and said WHY NOT! I was going to use some of the lemons for a margarita, so why not use the peel and make cookies. Waste nothing.

Here’s my recipe for Lemon Shortbread Cookies.

Oven: 325 degrees
Prep Time: 20 mins
Cook time: 50 mins
Serve: 21 small cookie squares (made in an 9X9 pan)


2 cups of AP flour
1/3 cup of granulated sugar
1 tablespoon of granulated sugar (to top the shortbread)
1/3 cup of confectioners sugar (plus more to top it after baking)
1-2 tsp of lemon zest (depends on how much lemon taste you want)
1/4 tsp of salt (if using unsalted butter; leave out if you’re using salted butter)
2 sticks or 16 tablespoons of butter, at room temperature, cut into pieces.

How to:

1. Preheat your oven at 325 degrees.

2. In a food processor, combine the flour, salt (if using), confectioner’s sugar, lemon zest and pulse to blend. Add the butter and mix until the mixture resembles a corse meal. Turn the dough into a floured surface and gather into a rough ball.

3. Pat the dough evenly over the bottom of a baking pan lined with parchment paper (I used a 9X9 cake pan). STAB (or lightly press) a fork into the shortbread. Sprinkle the surface with the 1 tablespoon of granulate sugar.

4. Bake the shortbread until lightly golden brown until the center is firm to the touch. from 45-50 minute. Transfer to a wire rack and let cool for 10 minute. Remove the shortbread. Cut the shortbread after it cools completely! Store in layers separated with wax or parchment pepper in an air tight container for up to 5 days. They didn’t survive for that long in my house. They are addicting.

Great with your morning coffee.

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