These lemon shortbread cookies are a new creation, made especially for my very dear friend Amanda out in California. You may remember Amanda from my post on Lady Liberty Cookies – we’ve been friends forever, and I hope these treats brighten her day. Her birthday is this month, and she’s having surgery soon – she has rheumatoid arthritis, a condition that’s way more complex than most people might imagine.
To create Amanda’s Lemon Shortbread, I took a basic shortbread recipe and added lemon in every way possible; zest and extract get mixed into the batter, then you roll the dough in lemon sugar (which is just sugar mixed with lemon zest). I hope she loves them!
- 8 tablespoons unsalted butter, at room temperature
- 1/2 cup plus 6 tablespoons sugar, divided
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- zest of 1 medium lemon, divided
- 5 ounces flour (1/2 cup plus 2 tablespoons plus 2 teaspoons)
Preheat oven to 300 degrees. Line two baking sheets with parchment paper.
In a small bowl, combine 1/2 cup sugar and half the lemon zest. Stir with a fork to combine very well.
In a mixer fitted with the paddle attachment, cream butter, 6 tablespoons sugar, salt, vanilla extract, lemon extract, and the remaining half of the lemon zest. Add flour and beat to combine; the dough will pull away from the sides of the bowl when it’s ready.
Using a one-inch cookie scoop, scoop generous portions and roll into balls, then dip in the lemon sugar. Place on baking sheets about 2 inches apart and flatten with the bottom of a drinking glass to about 1/4 inch thickness.
Bake for 25-30 minutes, until edges and bottoms are golden brown. Cool on baking sheets for about 10 minutes, then remove to wire racks to cool completely.
Store in an airtight container for up to 5 days, or mail them to one of your very best friends in the whole world.