Recipe | Lemon Citrus Shortbread Cookies
This is my second attempt at making lemon shortbread cookies. My first batch literally fell apart when touched and tasted like straight butter. Butter is good, but not alone. Bleck. So I had to trash them, I hate wasting food so I tried to eat them despite the bad taste but after awhile, I just couldn't even. I was not about to waste more food so I worked hard to make sure that this batch would be perfect. And they are.
"But Abby, everyone and their mother has a lemon/citrus shortbread recipe. What's so great about yours?"
My Lemon Citrus Shortbread Cookies are unique because there is a large amount of orange zest alongside the lemon zest
I included shredded sweetened coconut. Say whaaaaaaat?
The sweetened coconut helps balance out that buttery taste and adds a great texture to the otherwise buttery cookie. Side note: is someone keeping track of how many times I say "butter/buttery?"
These cookies have a nice crunch to them and are packed with flavor. They're perfect for your next summertime get-together.
Lemon Citrus Shortbread Cookies
1 hour 10 minutes
1 hour 25 minutes
2 cups all-purpose flour
1 cup butter, cold and cubed
1/2 cup granulated sugar
1/2 tsp vanilla
zest from 1 lemon
1 tsp lemon juice
zest from half an orange
1/4 cup shredded, sweetened coconut
1/8 tsp salt
1. In the bowl of an electric mixer, cream the butter until it starts to cream together and becomes creamy looking while still remaining cold. Cream in sugar. The butter/sugar mixture will remain a bit lumpy and that is okay. Mix in vanilla, lemon juice, and the zests. Lastly mix in flour, salt, and coconut until combined and the dough comes together as if you were making a bread dough.
2. Dump the dough onto a piece of plastic wrap and form into a round log shape. Wrap in the plastic wrap and chill for at least one hour.
3. Preheat oven to 350° and line a baking sheet with parchment paper.
4. Remove the log from the fridge and using unwaxed dental floss or a very sharp knife, slice the log every quarter inch to make the cookies.
5. Bake cookies for 10 to 15 minutes, rotating pans halfway through baking, or until edges are golden brown. Let cool on a wire cooling rack.