~Happy baking!
Lemon Citrus Shortbread Cookies
Ingredients:
1 1/2 cups butter
1 1/4 cups powdered sugar
2 tbsp fresh squeezed lemon juice
1 tbsp lemon zest
2 tbsp fresh squeezed orange juice
1 tbsp orange zest
3 cups flour
Turbinado sugar for dusting
Directions:
Preheat oven to 350 degrees. Cream butter in a mixer until pale yellow and fluffy.
Add in powdered sugar, lemon and orange juices and zest. Mix until well combined.
Slowly add in flour, one cup at a time. Form dough into ball. Dust a cutting board with flour and roll dough out until 1/8 inch thick.
Cut out round shapes—or your favorite spring shapes. Arrange cookies on a parchment-lined baking tray.
Dust with Turbinado sugar and bake at 350 degrees for 10-12 minutes. Allow to cool and enjoy!
Coming this June the 11th book in the Bakeshop Mysteries, Nothing Bundt Trouble!
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How simple and easy. Love the recipe. And the cookie press you used made such a pretty cookie. May I ask what you used? Thanks for sharing. ~ Daryl
ReplyDeleteA buttery blast of spring! Perfect.
ReplyDeleteI must try this recipe!
ReplyDeleteOh, yum!
ReplyDelete