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  • Lucia Borzillo

12 Days of Christmas Cookies. Day Six - Slice and Bake Lemon Shortbread

If you love lemons you will love this cookie. When I opened the cookie tin with the bag that these cookies are stored in, the aroma was amazing. They taste like lemonade.

The recipe is from

Slice and Bake Lemon Shortbread

Makes 36 cookies


2 ¼ cups all-purpose flour, spooned and leveled

¼ teaspoon fine salt

1 cup (2 sticks) unsalted butter, at room temperature

¾ cup granulated sugar

1 tablespoon finely grated lemon zest, plus 2 teaspoons lemon juice

coarse sanding or turbinado sugar for sprinkling


In a medium bowl, whisk together the flour and salt.

Using an electric mixer, beat the butter, granulated sugar, lemon zest and juice on medium speed until fluffy, 2 to 3 minutes.

Reduce speed to low and gradually add the flour mixture, mixing until the flour is incorporated.

On a piece of parchment, press the dough together firmly to form a rectangular block, 12 by 2 by 1 inches (use a ruler or metal spatula to square off the sides).

Wrap in the parchment and refrigerate until firm, about 3 to 4 hours.

Heat oven to 350°F.

Cut the dough into ⅓-inch-thick slices and place on baking sheets spaced 1 inch apart; sprinkle with the coarse sugar.

Bake, rotating the baking sheets halfway through until the edges begin to brown, 12 to 15 minutes.

Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Store the cookies in an airtight container at room temperature for up to 7 days.

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