Lemon Scottish Shortbread Cookies – the perfect complement to your morning coffee or afternoon tea!
Some weeks ago I received an email from a company whose product line I am very excited about. Asking if I’d be interested in transforming my baking into works of art, there was no hesitation. I responded with a quick and easy, YES, and we were on our way. The company, Embossed Co, sells unique embossed rolling pins. Made of solid beech wood, these 3D rolling pins are heirloom quality and will last a lifetime. Embossed with beautiful patterns, they’ll add a detailed and professional-looking finish to your baking projects in no time at all.
I had the idea to give the pin a spin with this delicious recipe for Lemon Scottish Shortbread Cookies. I’ve been thinking about making shortbread for quite some time, and this pretty pin gave me a reason to go for it. Adapting the recipe for shortbread from Joy of Cooking Christmas Cookies, these cookies make for a heavenly bite. Lemony, melty, buttery, classic, slightly crumbly, shortbread cookies.
SIMPLE INGREDIENTS FOR SCOTTISH SHORTBREAD COOKIES:
- Unsalted butter
- Powdered sugar
- Granulated sugar
- Salt
- All-purpose flour
- Corn starch*
- Fresh lemon juice
- Lemon zest
WHY I INCLUDED CORN STARCH:
When testing this recipe I substituted one-third cup (of the one and a half cups) of all-purpose flour with corn starch. What I have learned is that unlike wheat flour, cornstarch does not develop gluten, therefore producing a tender yet crumbly texture. The sort we’ve all come to know and love from a good Scottish shortbread.
WHY IS IT CALLED SHORTBREAD? We’re going way back…
In 5th century Britain, any pastry made with lots of fat, in this case, butter – was called ‘short’. This produced a firm but crumbly pastry. The Scots were (also) known to use suet or lard, and became masters of this variety of short-dough confection.
Thank you, Scots!!
HOW TO MAKE:
- Preheat oven to 300 F.
- Using an electric mixer, beat until light and well-blended: softened unsalted butter, powdered sugar, granulated sugar, lemon juice, lemon zest and salt.
- Next, sift over the butter mixture: 1 1/6 cups all-purpose flour and 1/3 cup corn starch. (If you don’t have corn starch, you can use 1 1/2 cups all-purpose flour.)
- Gradually stir the flour into the butter mixture, then knead until well-incorporated and smooth.
- On a floured surface, using a regular rolling pin, roll the dough into an 8×11-inch rectangle (dough should be about 1/4-inch thick). *If using an embossed rolling pin, at this point, gently roll across the dough to create the design.
- Using a 21/2-inch round pastry cutter, cut circles in the dough. Place cookies on baking sheet. Continue the process with remaining dough.
- Bake for 45 – 50 minutes, or until shortbread is pale gold.
- Once cooled, sprinkle with powdered sugar for a slightly sweeter taste.
Have a lovely weekend, my friends! Enjoy some cookies!
Buon Appetito!
MORE LEMON RECIPES:
Focaccia with Lemony Greens and Parmesan
Zucchini and Olive Oil Bread with Lemon Crunch Drizzle
Lemon Scottish Shortbread Cookies
Description
Lemon Scottish Shortbread Cookies – the perfect complement to your morning coffee or afternoon tea!
Ingredients
2/3 cup unsalted butter, softened
1/4 cup powdered sugar, plus more for sprinkling
1 1/2 Tbsp. granulated sugar
1/4 tsp. salt
1 Tbsp. fresh lemon juice
1 Tbsp. lemon zest
1 1/6 cups all-purpose flour
1/3 cup corn starch
Instructions
Preheat oven to 300 F.
Using an electric mixer, beat until light and well-blended: softened unsalted butter, 1/4 cup powdered sugar, granulated sugar, salt, lemon juice and lemon zest.
Next, sift over the butter mixture: 1 1/6 cups all-purpose flour and 1/3 cup corn starch.
Gradually stir the flour into the butter mixture, then knead until well-incorporated and smooth.
On a floured surface, using a regular rolling pin, roll out the dough into an 8×11-inch rectangle (dough should be about 1/4-inch thick). *If using an embossed rolling pin, at this point, gently roll across the dough to create the design.
Using a 2 1/2-inch round pastry cutter, cut circles in the dough. Place cookies on baking sheet. Continue the process with remaining dough.
Bake for 45 – 50 minutes, or until shortbread is pale gold.
Once cooled, sprinkle with powdered sugar for a slightly sweeter taste.
Notes
You can use 1 1/2 cups all-purpose flour, without the cornstarch (as a substitute).
I love all kinds of shortbread
Me too!! 🙂
I don’t know if everybody is looking at the same recipe I am looking at because it says “1/4 powdered sugar”. That’s it. Is that 1/4 tbsp? 1/4 cup? 1/4 lb? I want to bake these but that discrepancy is holding me up
Hi Sam, It is 1/4 cup. I am sorry for the confusion!
They look delicious but I’ve never seen a cookie that bakes for 45 minutes. Is that time right?
Hi Christie, Thanks for your question. It is right. And actually, you could probably go a little lower on the temp…250 – 275F for 45 – 50 minutes. This is the key to its unique texture. 🙂
Could you add stem ginger to this recipe, and if so at what point. Thank you
Hi Deborah, Thanks for your question! Sorry to say I have never baked with stem ginger, so I wouldn’t be able to direct you. However, I did look and there are plenty of resources on the internet that can point you in the right direction. I hope this helps! 🙂
I baked mine for 45 minutes at 300F and they came out very burnt! I also forgot to chill the cookies after they were embossed and before they were baked so they lost the embossment. Oh well.
Sorry to hear that! I promise they’re worth another try! 🙂
These are just the prettiest, and the lemon in these shortbread cookies make these a perfect summer shortbread! I bet they just melt in your mouth…wish I had one!
They really do melt in your mouth! Thanks!!
Wow these cookies sound so good with the lemon and shortbread! I must try this recipe one day! Thanks so much for sharing!
Thank you so much, Christie! Enjoy!
These are just the prettiest, and the lemon in these shortbread cookies make these a perfect summer shortbread! I bet they just melt in your mouth…wish I had one!
The prettiest little summer treat! Thanks, Katherine!
I would gobble up the entire batch and not feel bad one bit about not sharing! Is that bad?!
Not bad at all! 😉
Annie, these cookies are so so pretty with the design from the rolling pin! I could go for a stack of these lemon shortbread cookies right about now!
Thank you, Michelle!! Perfect with your morning coffee!
I love those embossed rolling pins! Matter of fact, I ordered a Christmas one last year. It arrived after the holidays so I totally have to break it out this year. Plus, my love for shortbread cookies runs deep. I seriously love them. Mainly because butter, lol. I love butter. All jokes aside, these cookies look oh so good, Annie! Pinned and trying soon. I can only imagine how good they are dunked in some coffee…or with wine 😉 Happy weekend! XOXO
Yes, butter!! My love for shortbread runs deep, too! Enjoy, my friend! xoxo
Just lovely and I love the delicate pattern on top. Shortbread is a favourite cookie of mine, so I can’t wait to try your recipe 🙂
Shortbread is a real treat!! 🙂
I’ll be making these to celebrate my birthday next week, I’ll report back with a rating, wish me luck!
Yay! Enjoyy!
I love the texture of the cookies and the design from the pin… Lemon anything has my heart, but in shortbread, I’m over the moon! Love the cornstarch addition too… it’s a baker secret 😀
Give me all the lemon sweets! Yes baker secrets!! 🙂
These cookies are even more lovely with that intricate, embossed top, Annie! And I love all kinds of shortbread, but particularly lemon. I’d love a stack of these right now!
Aren’t they pretty?! A stack of these sounds perfect!!