Pair them with a cup of coffee or tea.You don’t want ones on the bottom rack to burn before the top rack starts to brown! Pop any cut-outs that don’t make it onto the first sheet in the fridge until you’re ready to bake them. Temperatures vary throughout an oven, so baking one sheet at a time is the best way to ensure that your cookies cook evenly. We’ve all tried to speed up this process in the microwave, but take it from me: letting your butter soften at room temperature will always yield the best results. Remove it from the fridge, set it on the counter, and let it sit for a couple of hours while it comes to room temperature. To soften your butter, you’re going to need to plan ahead. In order to cream the butter, it needs to be soft, but not melted. The first step of this recipe, creaming the butter, is what gives these cookies their perfect light texture. Transfer them to a wire cooling rack to cool completely.įinally, share them with someone you love! Then, bake! Transfer the cookies to a 350° preheated oven, and bake until the edges are starting to turn light brown. Transfer the cut-outs to parchment-lined baking sheets, and re-roll the scraps to make more cookies. Like in my sugar cookie recipe, I recommend starting at the edges of the dough and working inwards, puzzling together the cutters to cut out as many cookies as you can. Then, use cookie cutters to cut out any shapes you like. My favorite part! Aim for the dough to be about 1/4″ thick. Next, roll out the dough and cut out the cookies. If it’s sticky, wrap it up and chill it for 15 to 30 minutes, or until it’s firm, but still pliable. Turn the dough out onto a floured surface and flatten it into a 1″ disk. Then, add the flour and salt and mix until just combined. Add the sugar and beat until fluffy, followed by the lemon juice, zest, and thyme. Cream the butter in the bowl of an electric mixer. Here’s how it goes:įirst, make the dough. The recipe is pretty simple and straightforward. And sea salt – To make all the flavors pop!įind the complete recipe with measurements below.It’s so surprising and refreshing I think you’re going to love it too! □ I adore the combination of lemon and thyme in these cookies. Lemon juice and zest – You couldn’t make lemon shortbread cookies without them! They fill these treats with bright lemon flavor.Butter – It gives these lemon shortbread cookies a delicious buttery flavor and melt-in-your-mouth texture.I tried all sorts of flours in this recipe, but good old AP yielded the best results every time. All-purpose flour – Sometimes complicated problems demand simple solutions.So what did I end up with? A straightforward, delightful lemon butter cookie recipe. I’m just lucky that Jack, being the kind taste tester that he is, made sure not a crumb went to waste. Some cookies were dry, some were burned, and some flattened out like pancakes (not the good kind). I tried vegan and gluten-free shortbread cookies recipes with different oils and flours, all sorts of things. When I was testing this recipe, I made a ton of lemon shortbread cookies. Needless to say, life has been lemony lately in many ways, but today it’s all about these lovely lemon shortbread cookies. You get lemons once a year, and you get a lot of them. Obviously, I’m not good with plants, or I would have known that the famous saying is literally true. When life hands you lemons, make lemon shortbread cookies! When we first planted our lemon tree, I had this romantic idea that I’d be able to pick fresh lemons all year round.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |