Lemon Shortbread Cookies
Lemon Shortbread Cookies is a vegetarian recipe with 20 servings. One portion of this dish contains approximately 1g of protein, 5g of fat, and a total of 74 calories. This recipe covers 1% of your daily requirements of vitamins and minerals. Head to the store and pick up brown sugar, vanillan extract, lemon extract, and a few other things to make it today. It works well as a very affordable dessert. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.
In a medium bowl, mix butter and brown sugar with an electric mixer until combined. Blend in lemon zest, lemon extract, and vanilla.
Stir flour and salt into butter mixture.
Transfer mixture to waxed paper or plastic wrap.
Roll into a log (for slicing cookies) or shape into a disk (for using cutters); wrap dough and refrigerate for 30 minutes.
Preheat oven to 325 degrees F (170 degrees C).
Roll dough out on a lightly floured surface until 1/4 inch thick.
Cut out cookies using a 2-inch round cutter and place 2 inches apart on ungreased baking sheets. (Or slice cookies and arrange on baking sheets). Gather and reroll dough scraps.
Bake in preheated oven until edges are pale golden, but not browned, about 20 to 25 minutes.
Let stand on baking sheet 2 minutes.
Remove to a rack and let cool completely.