lemon cream shortbread cookies

Name: Lemon Cream Shortbread Cookies
Prep time: 15 min
Cook time: 10 min
Ingredients: ## COOKIE INGREDIENTS; 1 cup(s) butter, softened; 1 cup(s) sugar; 2 - eggs; 4 teaspoon(s) lemon extract (plus drizzle of lemon oil, if you have) i have since found i like replacing with frontier co-op lemon flavor, which is lemon oil in a sunflower oil base; 1 teaspoon(s) almond extract; scant 1/2 teaspoon(s) salt; 3 cup(s) flour; ## LEMON CREAM FROSTING; 1/2 cup(s) butter; 3 1/2 cup(s) powdered sugar (approximately...feel free to adjust) i have since found i prefer just 3 cups and no additional water is then needed; 1 tablespoon(s) lemon juice; 1 1/2 teaspoon(s) frontier coop lemon flavor, which is lemon oil in a sunflower oil base (can substitute 1 tsp. regular lemon extract for this); 1/2 teaspoon(s) almond extract; few shakes - salt; some tablespoon(s) water, as needed for smooth consistency; ## OPTIONAL FROSTING INGREDIENT:; 1/2 teaspoon(s) citric acid “sour salt” (adds extra tang)

(2 RATINGS)

1.02K Pinches 1 Photo

C C

Seattle, WA

Updated on Jan 17, 2013

This recipe was the result of using 3 other quite different recipes as inspiration to make a whole new creation. (And my laziness...my sweetheart brought home a complicated recipe, with the hard to find ingredient "baker's ammonia.") It has been a big hit at my house, and with my spouse’s co-workers. They smell divine, and the taste just gets better. A rich, soft cookie, perfect with a cup of tea.

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prep time 15 Min

cook time 10 Min

method ---

yield

Ingredients

COOKIE INGREDIENTS
1 cup butter, softened
1 cup sugar
2 - eggs
4 teaspoons lemon extract (plus drizzle of lemon oil, if you have) i have since found i like replacing with frontier co-op lemon flavor, which is lemon oil in a sunflower oil base
1 teaspoon almond extract
scant 1/2 teaspoon salt
3 cups flour
LEMON CREAM FROSTING
1/2 cup butter
3 1/2 cups powdered sugar (approximately...feel free to adjust) i have since found i prefer just 3 cups and no additional water is then needed
1 tablespoon lemon juice
1 1/2 teaspoons frontier coop lemon flavor, which is lemon oil in a sunflower oil base (can substitute 1 tsp. regular lemon extract for this)
1/2 teaspoon almond extract
few shakes - salt
some tablespoon water, as needed for smooth consistency
OPTIONAL FROSTING INGREDIENT:
1/2 teaspoon citric acid “sour salt” (adds extra tang)

How To Make lemon cream shortbread cookies

Step 1

Mix all the cookie ingredients, in order listed, using an electric mixer.

Step 2

Roll dough into small balls, and press onto an ungreased cookie sheet using your thumb to flatten middle, leaving indent in the center.
Step 3

If you don't want frosting (but the frosting IS WONDERFUL!) you can sprinkle the tops of the cookies with cinnamon sugar before baking.
Step 4

Bake in preheated oven at 375 degrees F, for 8-10 min. For harder cookie, you may bake longer, till edges brown some. (But they're better soft!)
Step 5

Make Lemon Cream Frosting by mixing all the ingredients with an electric mixer, adding water at the end as needed in small amounts, until it is a smooth spreading consistency. This makes slightly more than you need to frost the cookies. I usually free-hand the frosting amounts and am guessing on measurements, so feel free to adjust amounts as you'd like. If you add too much water, just add more powdered sugar. Frostings like this are very forgiving. I use an oil-based, alcohol free lemon extract for the frosting, so I can add as much as I want without getting an alcohol taste. If you don't have that, more lemon juice should work if you want to strengthen the lemon flavor beyond a teaspoon or so of extract.
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