Yield: Yields 40 rectangular cookies or 24 cookie wedges
A hint of citrus brightens up classic shortbread cookies.
Make Ahead Tips
Once the dough is pressed into the pan and cut, it can be wrapped and refrigerated for 1 day or frozen for up to 1 month. If freezing the dough, thaw it overnight in the refrigerator before baking.
Baked and cooled cookies can be layered between sheets of parchment or waxed paper in an airtight container and stored at room temperature for up to 4 days.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Just took them out the oven - lovely aroma. I also used the Meyer Lemon zest and the texture is smooth. Whipped them up in a few minutes flat. Will definitely make them again. They are really yummy!
These were so easy to prepare and just what I look for in a good shortbread cookie. I used Meyer Lemon zest and my book club friends loved the flavor. This is my new "go to" shortbread.
I had my girls over for movie night and this was a home run!
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?