Light Lemon Shortbread Cookies


1 cup (2 sticks) unsalted butter, softened
1-1/2 teaspoons lemon extract
1 teaspoon vanilla extract
finely grated zest of 2 lemons
2-1/4 cups all-purpose flour
2/3 cup confectioners' sugar
2 tablespoons cornstarch
1/4 teaspoon salt
extra confectioners' sugar, for dusting cooled cookies


Cream the butter, lemon extract, vanilla, and zest. Sift the remaining ingredients (except the extra confectioners’ sugar), and gradually stir them into the butter mixture until you have a firm dough. Divide the dough in half. Roll each half into a cylinder 9 inches long, and wrap each in a piece of waxed paper. Refrigerate for at least 2 hours or overnight.

Preheat oven to 325 degrees F. Cut dough into slices ⅓ inch thick. Lay slices onto ungreased baking sheets, leaving a little room between them; they barely spread. Bake for 22 minutes. Cool on the sheets for 1 minute or so, then transfer cookies to a rack to cool. When thoroughly cool, dust them with confectioners’ sugar.


About 3 dozen.

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