Cookies That Are A Good Choice With A Cup of Tea
I remember the first time I made these cookies; it was on a quiet afternoon when I had the house to myself. The scent of lemon filled the kitchen, and as I mixed the dough, I couldn’t help but feel a sense of calm wash over me. Baking has always been my way of slowing down, of finding peace in the rhythm of measuring, mixing, and creating something from simple ingredients. The joy of real butter, the tartness of lemon—it all comes together in these cookies that are as perfect for an afternoon tea alone or with friends. There’s a kind of magic in these moments, where the world slows down, and all that matters is the comforting warmth of a cup of tea and a delicious treat.
Did You Know?
Shortbread originated in Scotland and is traditionally made with just three ingredients: butter, sugar, and flour. The addition of lemon zest and juice in this recipe gives a refreshing twist to the classic, adding a subtle citrus flavor that complements the buttery richness. Using less sugar in this recipe not only makes it a bit healthier but also allows the lemon flavor to shine through more prominently.
Yield: 24 cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1 tablespoon lemon zest (from about 1 large lemon)
- 2 tablespoons fresh lemon juice
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
Instructions:
Prepare the Dough: In a large bowl, beat the softened butter and granulated sugar together until light and creamy, about 2-3 minutes.
Personal Tip: Beating the butter and sugar well ensures a light and tender texture in your cookies.
Add Lemon and Dry Ingredients: Add the lemon zest and fresh lemon juice, and beat until well combined. Gradually add the flour and salt, mixing on low speed until the dough comes together. The dough should be soft but not sticky.
Personal Tip: Mixing on low speed helps prevent overworking the dough, which can make the cookies tough.
Chill the Dough: Divide the dough in half, shape each half into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour, or until firm.
Personal Tip: Chilling the dough makes it easier to roll out and helps the cookies keep their shape during baking.
Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Personal Tip: Lining your baking sheets prevents the cookies from sticking and makes cleanup easier.
Shape and Bake the Cookies: On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Use a cookie cutter to cut out shapes and place them on the prepared baking sheets. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Be careful not to overbake, as shortbread should be pale and tender. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Personal Tip: Rotating the baking sheets halfway through the baking time ensures even baking.
Finish and Serve: If desired, dust the cooled cookies lightly with powdered sugar for an elegant finish.
Personal Tip: For an extra lemony kick, add a touch of lemon zest to the powdered sugar before dusting.
Nutritional Information (Per Cookie): Calories: 90, Protein: 1g, Carbohydrates: 11g, Sugars: 3g, Total Fat: 5g, Saturated Fat: 3g, Sodium: 20mg, Fiber: 0g
Kitchen Tips, Great Ideas, How to Save Money
-
Using Fresh Lemons: Fresh lemon zest and juice are key to achieving the best flavor in these cookies. If you have extra lemons, zest them and freeze the zest for future baking projects.
-
Reducing Sugar: The sugar content in this recipe is kept low to allow the lemon flavor to shine. If you prefer a slightly sweeter cookie, you can increase the sugar to 1/2 cup without compromising the texture.
-
Chilling the Dough: Chilling the dough is crucial for maintaining the shape of the cookies during baking. If you’re in a hurry, you can chill the dough in the freezer for about 30 minutes.
-
Rolling and Cutting: To prevent the dough from sticking, lightly flour your work surface and rolling pin. Use a sharp cookie cutter for clean edges.
-
Storage: Store these cookies in an airtight container at room temperature for up to 1 week. They also freeze well for longer storage.
-
Garnishing: For an extra touch, you can drizzle the cookies with a simple lemon glaze made from powdered sugar and lemon juice, or dip half of each cookie in melted white chocolate.
-
Customizing: Consider adding a teaspoon of poppy seeds to the dough for a lemon-poppy seed variation, or sprinkle a bit of coarse sugar on top before baking for extra crunch.
-
Cost-Saving Tips: Buy lemons in bulk when they’re in season, and use store-brand butter and flour to save on costs without sacrificing quality.
-
Eco-Friendly Baking: Use organic lemons and opt for reusable silicone baking mats instead of parchment paper to reduce waste.
-
Serving Suggestions: These cookies pair wonderfully with a cup of tea or coffee. They also make a thoughtful homemade gift, especially when packaged in a decorative tin or box.
Why Real Butter Is The Best In Baking
In my baking journey, I've come to appreciate the difference that real butter makes in recipes. While margarine or other substitutes may seem more affordable, they often contain additives and preservatives that can affect the flavor and texture of baked goods. Real butter, on the other hand, is a natural product with a rich flavor that can't be replicated. It may cost a bit more, but the results are worth it—especially in a recipe as simple and elegant as these Lemon Shortbread Cookies. The pure, clean taste of butter allows the lemon to shine, creating a cookie that's truly delightful.