Lemon Shortbread Delight

Alright, folks, time to spill the beans on something sweet and zesty that’s become a bit of a cozy staple in our bustling kitchen — Lemon Shortbread Delight. It’s like sunshine in cookie form, and not in a cheesy way. Think buttery goodness meets fresh lemony zing. Perfect when you need a gooey, crumbly escape from the everyday madness of life. This recipe’s got that little something-something that’ll have ‘em coming back for more. And trust me, it’s easier than it sounds — because I know we’ve all had those days where even toasting bread feels like climbing a mountain.

You wanna talk family favorites? Pull up a chair! My husband’s not-so-secret love affair with anything lemony assured this recipe was an instant hit. Picture this: Saturday morning, while still in PJs, mixing the dough while our tiny ones think they’re next-level sous chefs. AKA, taste-testing every other second. It’s become our little tradition — laughter, flour everywhere, and a batch of these scrumptious delights baking while Mellencamp plays in the background. It’s messy, but it’s our kind of magic.

Why You’ll Love This Lemon Shortbread Delight

1. They’re stupidly simple for how fancy they look.
2. Tangy lemon flavor party that’ll seriously brighten up your day.
3. Perfect excuse to eat dessert for breakfast, lunch, and dinner.
4. You feel a tiny bit posh eating shortbread, let’s be real.

How to Make It

Okay, here we go. Keep it cool, keep it casual. Grab those ingredients and let’s get our hands dirty. First things first, you’re gonna want to preheat your oven to a nice 350 degrees. Grease that pan — don’t pretend like you’ll clean it later without this step — you will most definitely not. Mix butter and sugar until they do that fluffy thing. Zesty lemons are your next best friend. Throw in lemon juice, zest, flour, and don’t overthink it. My trick is not to measure too precisely — baking’s an art, not a science, in my books. Once your dough’s looking good, press it into the pan and remember, lumps add character. Pop it into the oven, then let that heavenly smell fill the house. Take it out, cool it — if you can resist digging in the moment it’s out. Good luck with that.

Ingredient Notes

– Butter: Go for rich, always! This makes it melt-in-your-mouth epic.
– Lemon: Zest it, juice it — don’t skimp! It’s the star of this show. Have backups ready in case life happens (as it does).
– Flour: Once forgot to sieve, totally didn’t ruin it — rustic vibes, they said.

Recipe Steps:
1. Preheat oven to 350°F.
2. Beat butter and sugar until fluffy.
3. Mix in lemon zest, juice, and flour.
4. Press dough into a greased pan.
5. Bake, then cool before slicing.

What to Serve It With

Pour yourself a hot cup of tea or coffee, because let’s face it, shortbread loves company. Works like a charm on their own, but add berries if you’re feeling ‘extra’ — my kiddos love it.

Tips & Mistakes

Mistakes are for learning, right? Someone once said that. Don’t go too heavy on the flour, or it gets all dry and moody. And seriously, use fresh lemons. Bottled lemon juice = sadness.

Storage Tips

Alright, if somehow there’s any left (good luck), store them in an airtight container. But hey, I’ve been known to sneak one cold while still in pajamas the next morning. No shame — you’ll do it too.

Variations and Substitutions

Out of lemons? Trust me, lime does the trick – I’ve done it twice in a pinch. Sugar? Honey’s a good pal for a subtle switch. Once did it with coconut oil on a dare; not too shabby, guys.

Frequently Asked Questions

Lemon Shortbread Delight

This tender and buttery lemon shortbread cookie is the perfect delicate dessert to brighten any occasion with its zesty citrus flavor and crumbly texture.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 0.75 cup unsalted butter softened
• ▢ 0.5 cup granulated sugar
• ▢ 0.25 teaspoons salt
• ▢ 1 tablespoon fresh lemon zest
• ▢ 1 tablespoon fresh lemon juice optional for extra zing

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
• Stir in the lemon zest and lemon juice until well combined.
• Gradually add the flour and salt, mixing until the dough just starts to come together.
• Form the dough into a log, wrap in plastic, and chill for 15 minutes.
• Slice the dough into 0.25 inch thick rounds and place on the prepared baking sheet.
• Bake for 28 to 30 minutes or until the edges are lightly golden.
• Remove from oven and cool on wire racks before serving.

Notes

Store in an airtight container for up to one week. These cookies also freeze well.