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Lemon Shortbread Cookies (Food Processor, Vegetarian)

by Judith Finlayson & George Geary

Lemon Shortbread Cookies (Food Processor, Vegetarian)

You can have a batch of these fast and easy shortbreads ready in less than 20 minutes, say authors of 650 Best Food Processor Recipes, Judith Finlayson and George Geary...

 

     Preheat oven to 300°F (150°C)

     Baking sheets, lined with parchment paper or Silpats

 •     #50 disher or scoop

 

1 cup     unsalted butter, softened     250 mL

1⁄2 cup     confectioner's (icing) sugar     125 mL

1 tsp     vanilla extract     5 mL

2 cups     all-purpose flour     500 mL

     Grated zest of 1 lemon

1 tsp     lemon oil (see Tip)     5 mL

1⁄4 tsp     salt     1 mL

1.     In work bowl fitted with metal blade, process butter and confectioner's sugar until fluffy, for 30 seconds. Add vanilla, flour, zest, oil and salt and process just until incorporated, for 20 seconds. Refrigerate for 15 minutes.

2.     Using disher, scoop dough and place on prepared baking sheets, about 2 inches (5 cm) apart. Press down with palm of your hand. Bake in preheated oven until firm but not yet starting to brown, 20 to 22 minutes. Let cool on baking sheets for 10 minutes before transferring to a wire rack to cool completely.

 

Makes about 30 cookies

Vegetarian Friendly


Tip: If lemon oil is not available, increase the lemon zest to 2 medium lemons.