Lovely Lemon Shortbread Cookies
I made these lovely lemon shortbread cookies for easter. It was a long time ago that I have made cookies. I didn't want chocolate ones so I made these. They are crumbly & buttery like shortbread should be. They are a bit different with the grinded lemon zest in them. You can taste a hint of lemon without it overpowering the cookies. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/
Ingredients
- 150 glightly salted butter, softened
- 75 gicing sugar
- 225 gplain flour, sifted
- 1 tbspmilk
- 1grated rind of lemon
Instructions
- 1
Take your Kenwood or Kitchen Aid & put the K-paddle in. Place the softened butter together with the icing sugar in the bowl & beat until pale & fluffy.
- 2
Stir in the sifted flour.
- 3
Add the milk & the lemon rind.
- 4
Now, mix everything until it is well combined.
- 5
Take the dough out of the bowl & mix 1 minute with your hands. Form a thick ball & place into cling film & put away into the fridge for about 30 minutes to stiff up.
- 6
Later on, it will be much easier to roll out the dough to use cookie cutters.
- 7
After 30 minutes in the fridge, preheat the oven to 175°C. for about 10 minutes.
- 8
On a well floured chopping board, take the dough out of the clingfilm & cut into 2. Use 1 part & roll out to 5 mm thick. Put flour onto the rolling pin & it will be easier to roll the dough out.
- 9
Use your favourite cookie cutters & reroll the rest of the dough again & again. Place the cookies on a Silpat or on baking sheets & bake for about 10 to 15 minutes into the center of the oven until they are a bit browned on the edges.
- 10
Carefully, take them out of the oven & place on a wire rack to cool down.
- 11
Take your second part of the dough & do the same.
- 12
These cookies are lovely with a good cup of coffee or some lemon tea.