These lemon shortbread cookies are great! It could be argued that they’re just a cookie lemon bar but I love them! As some people may know, my new quest is trying to figure out which of my recipes do well when mailed across the country. Some lucky readers will even get to taste these once they make their way through USPS. I wouldn’t count on the reliability of the post in the US at the moment but I’m always willing to try something new. According to the online news sources that I read, the best baked goods to ship across the country are dense and hardy. I can vouch for the density of the cookies, but I’ll have to ask the recipients about their hardiness! I’m hoping that they stand up to the test of the mail but we’ll see! Obviously, once I heard that I needed to make something dense, I HAD to look for new recipes rather than use the old favorites. If these do ship well, I may experiment with those too! So here’s hoping to a problem-free transport process!
These cookies are very easy shortbread cookies. They’re “press-in” shortbread which means that you select the tin of your choice and press the dough in; no rolling out needed! It’s a super simple recipe and I would recommend doing it with your little ones if you have any. In about fifteen minutes, I was able to go from prepping my ingredients to putting the dough into the oven. The recipe calls for using a nine inch square tin however I am somewhat limited by my kitchen storage space so I used my nine inch cake round instead! It worked out really well and like the nine inch square pans, you just need to be careful to distribute the dough evenly as you press it in. If you have any spots that are a lot thicker than the rest of the recipe, they won’t bake properly and will mean that the rest of the dough may burn while you’re waiting for that spot to cook. Again, this recipe is really easy so that’s probably the only part that you could mess up. I hope you enjoy these as much as I did and happy baking!
No Roll Lemon Shortbread Recipe
- 149 grams (3/4 cup) granulated sugar
- 2-3 tablespoons lemon zest (roughly the zest of one or two lemons) I like mine really lemon-y so I just pour in the zest
- 340 grams (3 sticks or 1 1/2 cup) unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon fine sea salt
- 390 grams (3 1/4 cup) All Purpose flour
- Preheat oven to 350F and line a 9 inch pan with parchment paper. Don’t just butter or grease, it will prevent the cookies from baking, use paper or a silicone mat inside the tin if you have an appropriately sized one.
- Combine sugar and lemon zest with your fingers in a medium bowl. Rub the lemon zest into the sugar with your fingers until fragrant.
- In a larger bowl, combine the butter and lemon/sugar mixture. Once combined and fluffy, mix in the vanilla and salt.
- Add flour and mix until just combined. Will be thick.
- Press into an even layer in the prepared pan. Prick every inch or so (I forgot this step but try to if you can, it’ll help it to bake through)
- Bake 30-35 minutes, until just golden. Remove from the oven and let cool 10-15 minutes before cutting or serving.