Lemon Shortbread
Lemon shortbread is a recipe with fresh ingredients from the cookies category. Try this and other recipes from Spoonsparrow!
Ingredients
- 50 g lemon zest
- 200 g Flour
- 100 g sugar
- 1 tsp vanilla sugar
- 2 lemons (unprocessed)
- 1 pinch salt
- 80 g peeled ground almonds
- 200 g butter
- 1 egg
- 100 g lemon jam (or orange preserves)
- 150 g powdered sugar
- lemon liqueur (or juice)
- candied fruit
Instructions
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1.
For the dough finely chop the lemon zest and mix with flour, sugar, vanilla sugar, grated lemon peel, salt, and almonds in a bowl. Beat the butter with a pastry cutter, add the egg, and quickly knead into a smooth dough. Cover and chill for about 1 hour.
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2.
Preheat the oven to 180°C (356°F). Line one or two baking sheets with parchment paper.
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3.
Roll out the dough to a thickness of about 2 cm and cut out round cookies. Bake golden brown in 8–12 minutes, then cool on a wire rack.
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4.
Heat the jam and use it to glue pairs of cookies together on their undersides until set.
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5.
Whisk sifted powdered sugar with enough lemon liqueur to make a thick glaze. Brush the tops of the cookies and garnish with candied fruit while the glaze is still wet.
