Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Lemon Shortbread Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 6, 2020 Print Rate It Share Share Tweet Pin Email Yield: 3 dozen rounds Lemons brighten up our rich Classic Shortbread. Ingredients 2 cups all-purpose flour 1 ¼ teaspoons coarse salt 1 cup (2 sticks) unsalted butter, softened, plus more for pan 5 teaspoons finely grated lemon zest 1 tablespoon fresh lemon juice ¾ cup confectioners' sugar 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 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. Reduce speed to low. Add flour mixture all at once; mix until just combined. Halve dough, and shape into disks. Wrap each in plastic, and refrigerate 1 hour. 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. Bake until pale golden brown, 22 to 25 minutes. Transfer cookies to a wire rack; let cool completely. Dust with confectioners' sugar. Rate it Print