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I’ve said it before that shortbread are my favorite holiday cookie. It’s classic and simple, but the pan makes them a bit more special. I love the intricate design. It comes with a recipe booklet and the recipes are very simple, all 4-5 ingredients. I’ve adapted the lemon cookie here. If possible, use Meyer lemons which have a sweeter, less puckery tart flavor than the traditional Eureka.
Lemon Shortbread Cookie Wedges
Recipe adapted from the shortbread pan booklet
Ingredients:
1/2 cup (113g) unsalted butter, room temperature
1/4 cup (30g) confectioners’ sugar
2 teaspoons lemon zest plus 2 teaspoons lemon juice, divided
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
1 cup (140g) all-purpose flour
Directions:
Preheat the oven to 325°F. Spray the shortbread pan with a nonstick baking spray that has flour in it, to help with releasing the cookie. Use a pastry brush to make sure the spray gets into all the details evenly and the liquid doesn’t pool at the bottom, otherwise the cookies will not come out as defined.
In a stand mixer, cream the butter on medium speed, about 1-2 minutes. Add the confectioners’ sugar, lemon zest and salt, and beat until fluffy, another 2-3 minutes. Add the lemon juice and vanilla extract, and beat until combined. Add the flour all at once and mix on low until all incorporated.
Gently knead the dough on an unfloured board, a few times, until nice and smooth. You don’t want to overwork the dough.
Firmly press the dough into the pan to ensure it gets into all the design details. Prick the entire surface with a fork.
Place the shortbread pan on a half sheet pan. Bake for about 30-35 minutes, or until lightly browned.
Let the shortbread cool in the pan for about 10 minutes before loosening the edges with a knife. Carefully flip the pan onto a wooden cutting board. If the shortbread does not come right out, gently tap one edge of the pan to loosen it. While still warm, cut the shortbread along the designated lines into wedges. Place on a baking rack to cool completely.
Serves 8.
If you make these, I’d love to see! Tag me on Instagram @pastrywithjenn.