English Lemon Shortbread Sticks

Bunny's Warm Oven Blog


Shortbread cookies have been a long time favorite of mine. I just can't resist these buttery, tender absolutely melt in your mouth cookies. It's just amazing to me how flour, sugar, butter , and in this case lemon too, come together so quickly and easily to make the best cookies ever. The recipe said to make these in a 15x10x1 jelly roll pan which would have been more than Paul and I needed so I halved the recipe and made them in a 9 inch square glass baking pan. The baking time stayed the same, about 30 minutes give or take a few. I halved the glaze as well.

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5 Dozen
30 Min


2 c
butter, softened
1 c
1/4 c
lemon juice
4 tsp
freshly grated lemon zest
41/2 c
all-purpose flour


1 c
powdered sugar
2 Tbsp
2 Tbsp
lemon juice


1 Tbsp
freshly grated lemon zest


1Heat oven to 350°F. Combine all shortbread ingredients except flour in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until mixture resembles coarse crumbs.
Press dough evenly into lightly greased 15x10x1 jelly-roll pan. Bake 30-35 minutes or until light golden brown. Cool completely.
Combine all glaze ingredients in small bowl with wire whisk until smooth.
2Spread thin layer of glaze over cooled shortbread; sprinkle with 1 tablespoon lemon zest, if desired. Let stand 30 minutes to set. Cut into 2 1/2x1-inch strips.
3For more homemade recipes,please visit Bunny's Warm Oven

About English Lemon Shortbread Sticks

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: English
Other Tag: Quick & Easy