Shortbread cookies are always a buttery treat the whole family will enjoy. So why not make them fun and festive with by cutting them into flowers! Lemon filled shortbread cookies are bursting with bright citrus flavour perfect for Easter. With only 4 ingredients you can have a tasty dessert ready in no time. These shortbread cookies will hold any shape you cut them into which if you know shortbread can be a tricky feat.
Ingredients:
- 12 oz Flour
- 8 oz Butter (Make sure you get high quality butter since this is where a majority of the cookie flavour comes from)
- 4 oz Granulated Sugar
- Lemon Curd (Homemade or store bought will both work!)
- *Optional powdered sugar to sprinkle on top
Tips & Tricks:
- Lemon Curd: You can use store bought lemon curd to fill these cookies or make your own. Both will be delicious options. If you don’t want lemon you can substitute with your favourite jam instead!
- 3:2:1 Ratio: Shortbread cookies can be make in any size batch you want as long as you follow the 3:2:1 Ratio. 3 parts flour, 2 parts butter, 1 part sugar.
- Cookie Cutter: Don’t have a circle cookies cutter try using a piping tip or even a small shot glass to cut out the centre of your cookie tops. You can pick any shape cookies cutter you want instead of being flowers as well.
- Baking: Keep a close eye on your cookies. They brown very quickly if left to long in the oven. If you are baking multiple batches in a row use allow the baking sheets to cool before adding new cookies on top. If you use a hot cookie sheet immediately it will cause the bottom of your cookies to spread and loose their shape.
- Freezing: Shortbread cookies freeze super well before baking. Simply place them on a baking sheet individually and allow to freeze for 30 mins. Then transfer the cookies to a freezer safe container or bag. When you are ready to enjoy bake them from frozen and just add a couple extra minutes to your baking time. Add your filling once the cookies have cooled.
Equipment
- Rolling Pin
- Flower Cookie Cutters
- Baking Sheet
- Mixer
- Piping bag
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Lemon Filled Shortbread Cookies
Course: DessertDifficulty: Medium
Cook Mode
Keep the screen of your device on
Cookies
16
servingsPrep time
30
minutesCooking time
8
minutesCalories
300
kcalTotal time
1
hour10
minutesIngredients
12 oz All-purpose flour
8 oz Butter
4 oz Granulated sugar
*Optional Powdered Sugar
Directions
- Start by adding your softened butter, and sugar to your mixing bowl. Using the paddle attachment mix on medium speed until the mixture is smooth and fluffy. This should take 2-4 minutes. You can also use a handheld mixer.
- Scrape down the sides of your bowl and then add your flour. Mix slowly so the flour doesn’t spray out of your bowl. Increase the speed once your dough is crumbly and mix until it has come together into a dough. Do not over mix your dough.
- Pour your dough onto a lightly floured workspace. Use your hands to quickly shape the dough into a rectangle. Sprinkle a little flour on top.
- Roll the dough out to be 1/4 inch thick. Use your flower cookie cutter to cut out all of the dough. On half of the flowers cut out a small circle for your filling to go. Transfer all of the cookies to a lined cookie sheet. Repeat this process with any remaining dough.
- Put the cookies int the fridge for 15-20 minutes. This will help prevent any spread.
- Preheat your oven to 300ºF.
- Place your cookies on a lined baking sheet evenly spaced apart.
- Bake the cookies for 8-12. This will depend on your oven. Keep a close watch because they burn very quickly. They should be lightly golden brown when you remove them.
- Allow the cookies to cool for 5 minutes on the baking sheet then transfer to a wire rack to fully cool. Once they are cooled you can watch up the top and bottoms to your sandwich cookies.
- Add your lemon curd or jam to a piping bag. Pipe a circle in the middle of the the bottom cookie. Just slightly larger then the whole you made in the top of the cookie. Put the top cookie over that and not you have a delicious treat! Optionally you can sprinkle powdered sugar on top.
Notes
- Nutrition Facts: Serving Size: 1, Calories 168, Total Fat 11.6g (15% Daily Value), Saturated Fat 7.3g (37% Daily Value), Cholesterol 31mg (10% Daily Value), Sodium 82mg (4% Daily Value), Carbohydrate 15.2g (6% Daily Value), Dietary Fiber 0.3g (22% Daily Value), Sugars 6.3g, Protein 1.3g
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