One of my favorite family traditions would be baking cookies and giving them as gifts! We hand out batches of treats to everyone – the neighbors, the mailman, friends, and family.
Buttery Lemon Shortbread cookies are my perfect go-to holiday gift. These easy to make cookies are crisp, buttery, and slightly sweet. A light lemon flavor adds a nice twist to this classic shortbread cookie.
No homemade gift is more appreciated than one that has been made from scratch, especially when it tastes as good as it looks.
Buttery Lemon Shortbread is a must-have recipe for a holiday gifting!
Meet ya in the kitchen!
1/2 cup old-fashioned rolled oats
1 1/2 cups flour
1/4 cup cornstarch
2/3 cup confectioners’ sugar
3 teaspoons fresh lemon juice
2 teaspoons packed with lemon zest
1/2 teaspoon salt
1 stick + 6 tablespoons butter, chilled and cut into thick slice ( if possible use a high-quality butter; Kerrygold, Cabot, Plugra)
Lemon Glaze (optional):
1 1/2 cups confectioners’ sugar
3 tablespoons lemon juice
1 1/2 tablespoons corn syrup
1 tablespoon lemon zest
1/3 cup nuts, chopped
In a small bowl, combine confectioners’ sugar, lemon juice, and corn syrup. Dip cookies and sprinkle with lemon zest or chopped nuts.
For the Cookie:
Pulse the oats in a spice grinder or blender until reduced to a fine powder, about 10 pulses. Using a stand mixer fitted with a paddle, mix oat flour, lemon zest, flour, cornstarch, sugar, and salt on low speed until combined, about 5 seconds. Add butter and lemon juice to dry ingredients and continue to mix until the dough just forms and pulls away from sides of the bowl, 5 -10 minutes.
Using a rubber spatula, transfer the soft, sticky dough to a gallon-size-zipper lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9-x-10 1/2-inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, press out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days. P.S. This tip is from Dorie Greenspan, and I love it!
Position the racks to divide the oven into thirds and preheat the oven to 450 degrees. Line two baking sheets with parchment or a Silpat mat.
Place the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet pan. Sprinkle with sugar if preferred.
Bake at 450 degrees, for 5 minutes, rotating the sheets from top to bottom and front to back. Then reduce the oven temperature to 250 degrees. Continue to bake until edges turn pale golden, about 8-10 minutes.
Transfer sheet to wire rack; let shortbread cool to room temperature. At this point, you may wish to add a lemon glaze and dip in chopped nuts. Makes 32 cookies.
Inspired by Cooks Illustrated & Dorie Greenspan
Bake a little joy!