Sweetheart Sweet Tart Lemon Shortbread Cookies Recipes

LEMON COOKIES

Steps:

• Preheat Oven to 350 Degrees
• Cream Butter and 1/2 Cup white sugar until light and fluffy. About 2 minutes
• Mix Powdered Sugar, Cream of Tartar, and Baking Soda until combined
• Add Egg and vegetable oil and Lemon Juice. Mix until smooth
• Add Flour 1 cup at a time until combined. Add 1 Tlb Lemon Zest
• Using a Medium Cookie Scoop dough and roll into sugar.
• Roll cookie dough in 1/2 cup sugar combined with 1 Tbl Lemon Zest and place on cookie sheet.
• Bake at 350 Degrees for 7-9 Minutes
• Cool on pan for 2 minutes before removing to wire cooling rack

LEMON-BUTTER SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift or whisk flour, salt, and baking powder together in a bowl.
• Place butter in a large mixing bowl and mix with a wooden spoon until very creamy. Add confectioners' sugar, lemon juice, and flour mixture; mix until well combined.
• Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut into rounds using a round cookie cutter. Transfer cookies to ungreased baking sheets.
• Bake in the preheated oven until cookies are light brown on the bottom but still very light on top, about 10 minutes. Allow cookies to cool on the baking sheets for about 2 minutes before transferring to wire racks to cool completely.
• Whisk melted butter and lemon juice together in a small bowl. Add lemon zest and whisk again. Whisk in confectioners' sugar 1 cup at a time. Add more lemon juice if necessary for a thin consistency.
• Dip the top of each cookie in the glaze and transfer to a wire rack placed over waxed paper or parchment paper. Allow cookies to sit until glaze has set, about 2 hours.
• Store cookies in an airtight container between layers of waxed paper.

EASY MINI LEMON TARTS WITH SHORTBREAD CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine sugar, lemon juice, eggs, flour, and lemon zest for filling together in a large mixing bowl, and whisk until well blended. Set aside.
• Combine flour, butter, sugar, and salt for crust in the bowl of a food processor and pulse several times, until the dough begins to come together in a ball.
• Divide the dough into 6 equal portions, placing dough portions in each well of a nonstick 6-well mini tart pan. Press dough over the bottom of each well and up the sides.
• Bake in the preheated oven until the filling is set and the crust is lightly browned, 25 to 30 minutes. Cool on a wire rack until mini tarts reach room temperature.

SHORTBREAD LEMON TART

Steps:

• Let eggs stand at room temperature for 30 minutes., Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside. , For crust, pulse first 6 ingredients in a food processor until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. , Pour lemon mixture into crust. Bake until center is almost set, 25-30 minutes. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar and, if desired, fresh raspberries.

SWEETHEART COOKIES

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar. Add egg yolk; mix well. Stir in the flour by hand. On a lightly floured surface, gently knead dough for 2-3 minutes or until thoroughly combined. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indention in the center of each. Fill each with 1/4 teaspoon preserves. , Bake for 13-15 minutes or until edges are lightly browned. Remove to wire racks. Dust warm cookies with confectioners' sugar if desired. Cool.

SWEETHEART (SWEET & TART!) LEMON SHORTBREAD COOKIES

Steps:

• Preheat oven to 325°. Position rack in middle of oven. Line baking sheet with parchment paper.
• Sift flour, cornstarch, baking powder, and salt into a medium bowl, and set aside.
• In a large bowl, using an electric mixer on medium speed, beat the butter, powdered sugar, and vanilla, until smooth and creamy - about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing.
• On low speed, add the flour mixture, mixing until it is incorporated and the dough holds together in large clumps and comes away from the side of the bowl.
• Form the dough into a smooth ball. Lightly flour the rolling surface and rolling pin. Roll the dough out to an EVEN ¼-inch+ thickness. Using a 3-inch long heart-shaped cutter, cut out the hearts. Use a thin metal spatula to transfer them to the prepared baking sheets, placing them about 1"apart. Gather together the dough scraps, roll, and cut out additional hearts.
• Bake one sheet at a time, until the edges and bottoms of the cookies are lightly browned, about 20 minutes. Cool the cookies on the baking sheet for 5 minutes, then use a wide, metal spatula to transfer them to a wire rack to cool completely.
• Glaze: In a small bowl, stir the powdered sugar, lemon juice, and lemon zest (or vanilla) together with enough cream to form a thick, spreadable glaze. Use a thin metal spatula to spread HALF (right or left half) of each cookie heart with glaze. Let the cookies sit until the glaze is firm. Cookies can be layered between sheets of waxed paper in a tightly covered container and stored at room temperature for up to 4 days. Makes apx. (24) 3-4" cookies.

SHORTBREAD HEARTS

Steps:

• Combine flour and salt in a medium bowl; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat until just combined. Do not whip. Add vanilla; mix. Add flour mixture; mix on low until dough starts to come together. Transfer to a floured board; knead into a ball. Wrap in plastic; chill 30 minutes.
• Heat oven to 350 degrees. Roll dough on a floured surface to 1/4 inch thick. Cut out heart shapes using a 3-inch heart cookie cutter. Place hearts on an ungreased baking sheet, and bake until lightly browned, 20 to 25 minutes. Transfer to wire racks to cool.
• While cookies bake, melt chocolate in a small bowl over a saucepan of gently simmering water. Add shortening; whisk until smooth. Dip cooled shortbread into chocolate to coat surface evenly, or brush on with pastry brush; let set. Color remaining chocolate mixture, and pipe onto cookies as desired.