Shortbread is a delicious cookie. It’s not always the “go-to” cookie, but I’ll venture to say that if I put a shortbread cookie in front of you, you wouldn’t say no. Shortbread cookies originate from Scotland and can trace their roots all the way back to the 12th century. There really isn’t much to them, it’s just sugar, butter, and flour at its core. But in that simplicity is a deliciousness that is hard to match. Always remember, simple in cooking always yields good results. Over complicate things and you can ruin things.
A good shortbread only needs very little to elevate it into another stratosphere of deliciousness. My opinion is a tiny dash of citrus zest either orange or lemon makes these cookies otherworldly. I used Meyer Lemon here but you could easily use an orange too.
Fun fact! The name of the Meyer Lemon comes from Frank Nicholas Meyer who brought back a sample of the plant from China in 1908, he was an employee of the USDA. The Meyer Lemon is native to China and is the result of a cross between a mandarin orange and a lemon.
Recipe – Meyer Lemon Shortbread Cookies
2 Cups of Butter
1 Cup White Sugar
2 Teaspoons Vanilla Extract
2 Teaspoons Meyer Lemon Zest
4 Cups All Purpose Flour
Method
Heat Oven to 350F
Cream your butter and sugar together, then add your vanilla & lemon zest. Finally add your flour.
Press the dough into a greased 8 x 8 pan. Bake for 30 to 40 minutes, until they are a light golden brown. Allow them to cool.
Cut into squares and enjoy!
- Recipe – Meyer Lemon Shortbread Cookies
- 2 Cups of Butter
- 1 Cup White Sugar
- 2 Teaspoons Vanilla Extract
- 2 Teaspoons Meyer Lemon Zest
- 4 Cups All Purpose Flour
- Heat Oven to 350F
- Cream your butter and sugar together, then add your vanilla & lemon zest. Finally add your flour.
- Press the dough into a greased 8 x 8 pan. Bake for 30 to 40 minutes, until they are a light golden brown. Allow them to cool.
- Cut into squares and enjoy!
