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.
I’m sure these would have been wonderful cookies, however, l read one and a half cups as one and a half sticks! Big mistake! For sake of cooks with reading problems the chef could add the words “three sticks”.
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!
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