CITRUS SHORTBREAD COOKIES RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

LEMON SHORTBREAD COOKIES RECIPE: HOW TO MAKE IT



Lemon Shortbread Cookies Recipe: How to Make It image

I received this recipe for lemon shortbread cookies from my cousin who tried to duplicate cookies she loved from a restaurant. It was in a cookbook she made for the family for Christmas! —Lorie Miner, Kamas, Utah

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 2 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
1/3 cup sugar
4 teaspoons grated lemon zest
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons plus 1-1/2 teaspoons cornstarch
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
DRIZZLE:
1/2 cup confectioners' sugar
2 to 3 teaspoons lemon juice

Steps:

  • Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy, 3-5 minutes. Beat in lemon zest and vanilla. Combine the flour, cornstarch, nutmeg, and salt; gradually add to creamed mixture and mix well. (Dough will be crumbly.) Shape into a ball., On a lightly floured surface, press dough to 1/2-in. thickness. Cut with a floured 1-in. fluted cookie cutter; place 1 in. apart on ungreased baking sheets. Prick cookies with a fork. Reroll scraps if desired. , Bake until firm, 12-15 minutes. Cool for 2 minutes before carefully removing to wire racks to cool completely. , Combine confectioners' sugar and lemon juice; drizzle over cookies. Store in an airtight container.

Nutrition Facts : Calories 77 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 39mg sodium, CarbohydrateContent 10g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

LEMON ALMOND FLOUR SHORTBREAD COOKIES - GLUTEN-F…



Lemon Almond Flour Shortbread Cookies - Gluten-F… image

These easy Lemon Almond Flour Shortbread Cookies are crisp and buttery. These slice and bake cookies are gluten-free and perfect for spring!

Provided by Kristine Rosenblatt

Categories     Cookie    Dessert

Total Time 138 minutes

Prep Time 10 minutes

Cook Time 8 minutes

Yield 36

Number Of Ingredients 6

6 tablespoons (85 grams) unsalted butter (softened slightly but still cool)
½ cup (100 grams) granulated sugar
2 tablespoons lemon zest (from 2 medium lemons)
½ teaspoon salt
½ teaspoon almond extract
2 ½ cups (280 grams) Bob's Red Mill Finely Ground Almond Meal/Flour

Steps:

  • Using an electric mixer, cream together the butter and sugar until well combined and creamy. Scrape down the sides of the bowl.
  • Add the lemon zest and mix on low speed until combined.
  • Add the salt and almond extract and mix on low speed to combine, scraping down the sides of the bowl as needed.
  • Add the almond flour in 3 separate additions, mixing on low after each addition until combined. The dough will be crumbly at first, but continue to mix on low speed and it will come together. Once the dough begins to stick together (see photo in the post above), stop mixing.
  • Divide the dough in half. Shape each half first into a ball and then into a log that is 1 ½ inches in diameter and wrap in plastic wrap. You can roll the dough log a bit more after wrapping it in the plastic wrap to smooth it out. Refrigerate for at least 2 hours and up to 24 hours.
  • When you are ready to bake the cookies, preheat your oven to 350 degrees F. Line two baking sheets with parchment paper.
  • Using a sharp knife, cut the dough into ¼-inch thick slices. Place the cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake for 7-10 minutes, until the cookies are barely golden on the edges and bottoms. Be very careful not to over-bake the cookies. If you are baking two pans of cookies at once, rotate the pans from top to bottom and front to back halfway through the baking time.
  • Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to finish cooling. Store cooled cookies wrapped airtight at room temperature for up to 5 days or in the freezer for up to 3 months.

Nutrition Facts : ServingSize 1 cookie, Calories 71 kcal, CarbohydrateContent 4 g, ProteinContent 1 g, FatContent 5 g, SaturatedFatContent 1 g, CholesterolContent 5 mg, SodiumContent 32 mg, SugarContent 3 g

More about "citrus shortbread cookies recipes"

SHORTBREAD, 10 WAYS RECIPE - NYT COOKING
Shortbread is not only one of the easiest desserts you can possibly make, it’s also one of the most adaptable. As long as you keep the butter-to-flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all-purpose flour for increased crunch, or cornmeal for a nubby texture. Just be cautious about adding liquid to the dough; any more than one tablespoon could interfere with the texture. Here we give a master recipe and nine variations to play around with.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 130 per serving
  • Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.
See details


ROSEMARY SHORTBREAD RECIPE - NYT COOKING
This basic, buttery shortbread practically begs that you customize it to suit your own tastes or pantry supplies. The dough, which comes together quickly in a food processor, is already enhanced with rosemary, but nuts, seeds, citrus zest, spices, vanilla or minced dried fruit — or a combination of some of these — all make fine additions. Scale it up, scale it down. Add more salt, or use less. As long as you maintain the butter-flour ratio (one stick of butter for every cup of flour), you are free to play around. But the shortbread is delicious all on its own: tender, rich, crumbly, irresistible.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
  • Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.
See details


SHORTBREAD LEMON TART RECIPE: HOW TO MAKE IT
For a change from ordinary lemon bars, we added grated orange zest to both the crust and filling to turn the recipe into a lemon tart. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.4
Total Time 45 minutes
Category Desserts
Calories 330 calories per serving
  • Let eggs stand at room temperature for 30 minutes., Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside. , For crust, pulse first 6 ingredients in a food processor until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. , Pour lemon mixture into crust. Bake until center is almost set, 25-30 minutes. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar and, if desired, fresh raspberries.
See details


LEMON POSSET RECIPE - BBC GOOD FOOD
Making your own, individual citrus set puddings is even more impressive when served with homemade sugared-almond shortbread for scooping out the cream
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dessert, Dinner
Cuisine British
Calories 843 calories per serving
  • Cut the shortbread into shards and serve with the possets and little spoons.
See details


SHORTBREAD LEMON TART RECIPE: HOW TO MAKE IT
For a change from ordinary lemon bars, we added grated orange zest to both the crust and filling to turn the recipe into a lemon tart. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.4
Total Time 45 minutes
Category Desserts
Calories 330 calories per serving
  • Let eggs stand at room temperature for 30 minutes., Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside. , For crust, pulse first 6 ingredients in a food processor until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. , Pour lemon mixture into crust. Bake until center is almost set, 25-30 minutes. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar and, if desired, fresh raspberries.
See details


CITRUS SHORTBREAD COOKIES RECIPE | ALLRECIPES
What a wonderful aroma, from the oven, while these cookies were baking. I made the cookies according to the recipes except that I used unsweetened dried cranberries and only used about 1 1/2 cups. That was plenty of cranberries. After the cookies …
From allrecipes.com
See details


SHORTBREAD COOKIE RECIPES | ALLRECIPES
Get 5-star recipes for the best buttery shortbread cookies, from basic to totally tricked out. Get 5-star recipes for the best buttery shortbread cookies, from basic to totally tricked out. ... Citrus Shortbread Cookies. Shortbread Christmas Cookies. Shortbread Christmas Cookies. Rating: Unrated 38 . Chef John's Rosemary Shortbread Cookies.
From allrecipes.com
See details


OUR VERY BEST SHORTBREAD COOKIE RECIPES | MARTHA STEW…
Oct 15, 2020 · The best things in life are simple and sweet, which is exactly why we love these shortbread cookie recipes so much. Brought stateside by Scottish immigrants, shortbread cookies …
From marthastewart.com
See details


SHORTBREAD WEDGE COOKIES (NO DOUGH CHILLING!) - SALLY'S ...
Dec 01, 2021 · All-Purpose Flour: I test varying amounts of flour in shortbread recipes regularly and find 2 cups of spoon & leveled flour paired with 1/4 cup cornstarch produces sturdy, yet terrifically tender shortbread wedge cookies. Cornstarch: Again, cornstarch really is the “secret” to texture success here. Cornstarch provides the shortbread …
From sallysbakingaddiction.com
See details


ALFAJORES (DULCE DE LECHE SHORTBREAD COOKIES) + VIDEO ...
Mar 07, 2016 · The hint of citrus gives these classic shortbread cookies an extra zing. ... She has been sharing cherished family Mexican recipes since 2010. Her blog is the perfect …
From muybuenocookbook.com
See details


HOW TO MAKE PANSY TOPPED SHORTBREAD COOKIES - THE VIE…
Apr 04, 2022 · a new technique for adding edible flowers to cookies. For these pansy topped cookies I’ve come up with a new technique that’s easier than the standard method, and results in a fresher, brighter, prettier cookie. You might have seen my herb embossed savory shortbread …
From theviewfromgreatisland.com
See details


90 OF OUR MOST IRRESISTIBLE ORANGE RECIPES | TASTE OF HOME
Jan 29, 2018 · My friend Sandy and I have gotten together for years to bake Christmas cookies. One year we made 16 different kinds in a day. I like this cookie because the orange flavor makes a nice change of pace from all the classic holiday cookies…
From tasteofhome.com
See details


SOFT SUGAR COOKIES IV RECIPE | ALLRECIPES
This is a wonderful basic recipe -- you can be creative and add your own touches. The cookies come out dense, kindav a cross between a sugar cookie and a shortbread cookie. I added 1/2 …
From allrecipes.com
See details


CITRUS SHORTBREAD COOKIES RECIPE | ALLRECIPES
What a wonderful aroma, from the oven, while these cookies were baking. I made the cookies according to the recipes except that I used unsweetened dried cranberries and only used about 1 1/2 cups. That was plenty of cranberries. After the cookies …
From allrecipes.com
See details