Indulge in fresh citrus no matter the season by baking a batch of lemon shortbread cookies. Infused with plenty of lemon zest and juice, these offer a burst of bright, buttery sunshine with every bite. The rich and delicate texture of this cookie makes it the perfect companion to a steaming cup of , but it's also a delicious to serve with before the big . Even on the rainiest spring day, these cookies serve as a reminder that bright flowers are on their way.
What happens if you don’t chill lemon shortbread dough before baking?
Chilling the dough before baking is a crucial step that shouldn't be skipped when making these cookies. Refrigerating the dough solidifies the butter within the dough which creates a tender and crumbly shortbread. Just like a , the goal is to keep the butter from melting before the cookies are baked. If the butter in the dough starts to melt too soon in the hot oven, the cookies will likely spread, losing their delicate shape and becoming tough.
Not chilling the dough could also cause the cookies to come out heavy and oily due to the melted butter saturating the dough too early.
Do you need to use a cookie stamp to make lemon shortbread cookies?
If you don’t have a or a special , these cookies will still be delicious and beautiful! Use a toothpick or a fork to poke holes in the cut dough before baking to give the cookies that characteristic shortbread look.
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