Tuesday, June 28, 2011

Zesty Lemon Shortbread Cookies

Summertime to me is the perfect time to use all sorts of delicious and fresh ingredients for tasty desserts. I love anything lemon so I knew that a lemon shortbread cookie would be the perfect addition to Mr. TL's birthday dessert spread. These little gems baked up beautifully - light and airy with a sweet tartness that was incredible. Enjoy!

Zesty Lemon Shortbread Cookies

1 stick unsalted butter, softened
1 1/2 cup granulated sugar
2 eggs
1/4 cup lemon juice
1 teaspoon freshly grated lemon zest
1/4 teaspoon kosher salt
1/2 teaspoon baking powder
2 1/2 cups all-purpose flour
Powdered sugar for dusting

Preheat oven to 350 degrees. Spray baking sheets with nonstick cooking spray.
In the bowl of a standing mixer on medium speed, cream the butter and sugar together until well blended. Scrape down the sides of the bowl.
With the mixer on low speed, add eggs, one at a time, until blended. Add lemon juice and zest, mixing until blended.
Add salt, baking powder and flour and mix until blended.
Drop by rounded spoonful onto prepared baking sheets and bake until edges are firm with no color, 12 to 15 minutes.
Let cool on baking sheets for 5 minutes, then transfer to cooling racks and let cool completely.
Dust with powdered sugar.

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