lemon cream shortbread cookies

★★★★★ 2 Reviews
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By C C
from Seattle, WA

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.

prep time 15 Min
cook time 10 Min

Ingredients For lemon cream shortbread cookies

  • COOKIE INGREDIENTS
  • 1 c
    butter, softened
  • 1 c
    sugar
  • 2
    eggs
  • 4 tsp
    lemon extract (plus drizzle of lemon oil, if you have)
  • 1 tsp
    almond extract
  • scant 1/2 tsp
    salt
  • 3 c
    flour
  • LEMON CREAM FROSTING
  • 1/2 c
    butter
  • 3 1/2 c
    powdered sugar (approximately...feel free to adjust)
  • 1 Tbsp
    lemon juice
  • 1 tsp
    lemon oil (can substitute regular lemon extract)
  • 1/2 tsp
    almond extract
  • few shakes
    salt
  • some Tbsp
    water, as needed for smooth consistency
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How To Make lemon cream shortbread cookies

  • 1
    Mix all the cookie ingredients, in order listed, using an electric mixer.
  • 2
    Roll dough into small balls, and press onto an ungreased cookie sheet using your thumb to flatten middle, leaving indent in the center.
  • 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.
  • 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!)
  • 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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