Imagine a cookie so delicate, so perfectly buttery, that it practically whispers the rich culinary traditions of Scotland with every bite. Our Scottish Lemon Sugar Shortbread is not just a treat; it's a sensory journey that transforms simple ingredients into a mouthwatering masterpiece. With its bright, sunny lemon zest and melt-in-your-mouth texture, this shortbread will transport you to the misty highlands and sun-drenched citrus groves in one incredible moment of pure culinary bliss.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Scottish
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons lemon zest
- 1/4 cup powdered sugar for dusting
Instructions
- Ensure all ingredients are at room temperature, especially the butter. Softened butter is crucial for creating a smooth, creamy shortbread dough.
- In a large mixing bowl, cream the softened unsalted butter with granulated sugar until the mixture becomes light and fluffy, approximately 3-4 minutes using an electric mixer.
- Carefully zest two lemons using a microplane or fine grater, ensuring you only collect the bright yellow outer layer and avoid the bitter white pith underneath.
- Add the fresh lemon zest to the butter-sugar mixture and mix until evenly distributed, releasing the aromatic citrus oils.
- Sift together the all-purpose flour and salt in a separate bowl to ensure even distribution and remove any potential lumps.
- Gradually incorporate the flour mixture into the butter mixture, mixing on low speed until just combined. The dough should be crumbly but hold together when pressed.
- Transfer the dough onto a clean surface and gently knead it a few times to create a cohesive ball. Avoid overworking the dough to maintain the shortbread's delicate texture.
- Roll the dough to approximately 1/4 inch thickness on a lightly floured surface using a rolling pin.
- Cut the dough into traditional rectangular shapes or use decorative cookie cutters for varied presentations.
- Place the cut shortbread cookies on a parchment-lined baking sheet, spacing them about 1 inch apart to allow for slight spreading.
- Chill the prepared cookies in the refrigerator for 15-20 minutes before baking, which helps prevent spreading and maintains their shape.
- Preheat the oven to 325°F (165°C) with a rack positioned in the middle of the oven.
- Bake the shortbread for 25-30 minutes, or until the edges are very lightly golden but the center remains pale.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to firm up.
- Carefully transfer the cookies to a wire rack to cool completely.
- Once cooled, dust the shortbread generously with powdered sugar using a fine mesh sieve for an elegant, traditional finish.
- Store the shortbread in an airtight container at room temperature for up to one week, preserving their delicate texture and lemony flavor.
Tips
- Temperature is Key: Always use room temperature butter for the smoothest, creamiest dough. Cold butter will result in a crumbly, uneven texture.
- Zest with Precision: When zesting lemons, only use the bright yellow outer layer. The white pith underneath can introduce unwanted bitterness.
- Don't Overmix: Mix your dough just until combined. Overworking can lead to tough, dense cookies instead of the signature delicate shortbread texture.
- Chill Before Baking: Refrigerating your cut cookies for 15-20 minutes helps them maintain their shape and prevents excessive spreading during baking.
- Low and Slow Baking: Bake at a lower temperature (325°F) to ensure even cooking and that perfect pale golden color.
- Cooling is Crucial: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them set and prevents breaking.
- Powdered Sugar Presentation: Use a fine mesh sieve for an elegant, even dusting of powdered sugar that looks professionally made.
Nutrition Facts
Calories: 126kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
