 |  |  |
 ingredients |  parchment paper & non-stick baking spray |  all ingredients except flour |  flour in bowl, then scrape down paddle & sides |
 beat in flour on low until comes together around paddle |  pile into prepared pan |  press down evenly with hands |  smooth out top with dampened fingers |
 done ~ slightly brown edges & somewhat firm |  whisk together glaze |  very thin coat of glaze |  Easter sprinkles |
 pull out by "tabs" onto counter |  cut pieces with long, serrated knife |  | |
Very fast & easy to make this LEMON SHORTBREAD that's perfect for Spring. Mine is a little thicker because I make it in an 8" square, but you can make it more traditionally thin by using a 9" square pan (but check them after 17-18 minutes instead). ** Best with fresh lemon zest, but I didn't have lemons so used dried lemon peel.
GLAZED Spring LEMON SHORTBREAD
Shortbread
1 cup (2 stick) unsalted butter, room temperature
1/2 cup sugar..............................................1/8 cup lemon juice
1/8 tsp. salt
2 tsp. grated lemon zest (or dried peel).......scant 1/8 tsp. lemon extract
2-1/4 cups all-purpose flour...................... extra 1 TB sugar to sprinkle on top
Glaze
about 3/4 cup powdered sugar................ about 1 TB lemon juice
optional sprinkles
***
Preheat oven to 350. Spray an 8" square pan with non-stick baking spray. Then line with parchment paper (extending 2 sides up, so you can lift the whole cookie square out later). Set aside.
Put all shortbread ingredients (except the flour) in your electric mixer bowl. Beat at medium speed until creamy. Add flour ~ THEN SCRAPE down the paddle & sides (so that of the butter batter is on top of the flour). Beat the flour in at low speed (so it doesn't pouf out at you) until mixture starts to come off the sides of the bowl and form around the paddle.
Press dough evenly into prepared pan. (I do this next to the sink since it may stick to your fingers and you can dampen them. You'll also leave fingerprints when you press the top down evenly ~ so go back over with dampened fingers to totally smooth it out. It will be a little "wet" but that just makes a little shiny when it bakes.)
Bake 20-24 minutes or until light golden brown around the edges and somewhat firm to the touch. (Mine was light golden brown at the edges after 20 minutes, but my finger went in too much after 20 minutes, so I left it in another 4 minutes. My finger still went in a little, but it felt like it would firm up when it cooled). Cool completely.
GLAZE: Start with 1 tsp. of lemon juice whisked into the powdered sugar, adding more to get the consistency you want. If you add too much, just add a little more powdered sugar. ** Spread a very thin layer of glaze over cooled shortbread; sprinkle with seasonal SPRINKLES, if desired. Let stand 30 minutes to set. Pull out by the parchment paper "tabs" and cut into squares..
GLAZED Spring LEMON SHORTBREAD
Shortbread
1 cup (2 stick) unsalted butter, room temperature
1/2 cup sugar..............................................1/8 cup lemon juice
1/8 tsp. salt
2 tsp. grated lemon zest (or dried peel).......scant 1/8 tsp. lemon extract
2-1/4 cups all-purpose flour...................... extra 1 TB sugar to sprinkle on top
Glaze
about 3/4 cup powdered sugar................ about 1 TB lemon juice
optional sprinkles
***
Preheat oven to 350. Spray an 8" square pan with non-stick baking spray. Then line with parchment paper (extending 2 sides up, so you can lift the whole cookie square out later). Set aside.
Put all shortbread ingredients (except the flour) in your electric mixer bowl. Beat at medium speed until creamy. Add flour ~ THEN SCRAPE down the paddle & sides (so that of the butter batter is on top of the flour). Beat the flour in at low speed (so it doesn't pouf out at you) until mixture starts to come off the sides of the bowl and form around the paddle.
Press dough evenly into prepared pan. (I do this next to the sink since it may stick to your fingers and you can dampen them. You'll also leave fingerprints when you press the top down evenly ~ so go back over with dampened fingers to totally smooth it out. It will be a little "wet" but that just makes a little shiny when it bakes.)
Bake 20-24 minutes or until light golden brown around the edges and somewhat firm to the touch. (Mine was light golden brown at the edges after 20 minutes, but my finger went in too much after 20 minutes, so I left it in another 4 minutes. My finger still went in a little, but it felt like it would firm up when it cooled). Cool completely.
GLAZE: Start with 1 tsp. of lemon juice whisked into the powdered sugar, adding more to get the consistency you want. If you add too much, just add a little more powdered sugar. ** Spread a very thin layer of glaze over cooled shortbread; sprinkle with seasonal SPRINKLES, if desired. Let stand 30 minutes to set. Pull out by the parchment paper "tabs" and cut into squares..
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