Description
Deliciously buttery and tangy Meyer lemon shortbread cookies that melt in your mouth.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon Meyer lemon zest
- 2 tablespoons Meyer lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the Meyer lemon zest and juice.
- Gradually add the flour and salt, mixing until just combined.
- Roll the dough into balls and place them on a baking sheet lined with parchment paper.
- Flatten each ball slightly with the bottom of a glass.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, you can add a pinch of vanilla extract.
- Store cookies in an airtight container for up to a week.
- These cookies can be dusted with additional powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg