Martha Stewarts Citrus Shortbread Cookies

Lemon Shortbread Recipe Martha Stewart

WEBMay 6, 2020 · Directions. Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of …

Rating: 3/5(2)
1. Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes. Mix in lemon zest and juice.
2. Reduce speed to low. Add flour mixture all at once; mix until just combined.
3. Halve dough, and shape into disks. Wrap each in plastic, and refrigerate 1 hour.
4. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/4 inch thick. Cut out rounds with a 2-inch fluted cutter. Space 1 inch apart on baking sheets lined with parchment. Refrigerate 30 minutes.

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Shortbread Cookies Recipe Martha Stewart

WEBMay 5, 2020 · Directions. Line 2 rimmed baking sheets with parchment. Wisk together flour and salt. In the bowl of a mixer fitted with the paddle attachment, beat butter until fluffy, 3 …

Rating: 3.5/5(447)
1. Line 2 rimmed baking sheets with parchment. Wisk together flour and salt. In the bowl of a mixer fitted with the paddle attachment, beat butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until pale and fluffy, occasionally scraping down the sides of bowl, about 2 minutes more. Beat in vanilla. Add flour mixture, and mix on low speed, scraping sides if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
2. Turn out dough, forming into 2 disks; wrap each in plastic. Refrigerate until firm, at least 1 hour.
3. Preheat oven to 325 degrees. Roll out 1 disk to a 1/4-inch thickness. Cut out shapes using desired cookie cutter, and transfer to prepared baking sheets. Reroll scraps. Repeat with remaining disk. Indent cookies with desired stamps. Refrigerate until firm, at least 30 minutes. Bake until firm and golden, 13 to 15 minutes. Let cool completely on a wire rack.

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