Lemon Shortbread

Coconut-Macadamia Fingers
3 dozen rounds

Lemons brighten up our rich Classic Shortbread.


  • 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


  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.

  5. Bake until pale golden brown, 22 to 25 minutes. Transfer cookies to a wire rack; let cool completely. Dust with confectioners' sugar.

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