26 Reviews

Very nice cookie.. easy to make and tasty, too. Thanks for posting. I'm going to add it to my cookie file. I used the fresh lemon juice and the zest of one lemon. I left some of the cookies plain..and some of them I put 2 chocolate chips on the middle of the cookie as soon as they came out of the oven. Then when the chips melted I spread the chocolate down the middle.. It sure saved melting and dipping!

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luvmybge May 13, 2002

I like this recipie but I found the cookies were much better when I changed up some things. I would use 3 tsp lemon juice (extract or just zest don't have that needed acid note) an additional tsp vanilla and a 1/4 tsp nutmeg & salt to round out the flavor. I also rolled out the dough to 1/3 inch thick square and cut out the cookies. Make sure to space them out because the spread a bit more. A dusting of powdered sugar or lemon glaze is really required to make these cookies 5 star material.

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CookingWithKerr March 14, 2009

My family and I really loved this recipe. I too increased the lemon zest as well as added a bit more lemon juice, a bit of lemon oil and even a bit of vanilla extract. They came out incredible; very lemony and the bit of vanilla extract gave them a...richer flavor. Definately something I will make over and over again. Thanks for posting!

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LanyceSuddeth January 01, 2009

Made your lemon shortbread cookies the other day, and they are great! Wonderful flavor and very easy to make. I wasn't sure about the amount of lemon zest to add, so I used 2 teaspoons fresh lemon juice, and 3 teaspoons of zest....think next time I'll use 4 teaspoons of zest. Like Susan, I made a powdered sugar & lemon juice frosting, which I drizzled down the length of the cookie in a zig-zag pattern. They looked soooo pretty! Some I sprinkled lightly with powdered sugar, the rest I left plain. They will definitely become a permanent addition to my holiday cookie tray!

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Dee514 December 23, 2002

I used the zest of 4 medium/large lemons and these came out perfectly lemony. I did use the fresh lemon juice and not the extract. They were crisp and buttery just like shortbread should be. Just the right amount of sweetness. Our family absolutely loved them. Thanks for such a great recipe!

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koryshar May 26, 2008

These are GREAT! I used more lemon than called for (about 2T of fresh lemon juice and 5T of fresh lemon zest), made them into bars in an 11"x9" pan, and sifted sanding sugar on top as I would with regular Scottish shortbread. Doing it again, I will make 150% of the recipe and press it in the pan to make the bars thicker. This is a great recipe that will become a favorite as soon as my husband gets home! Thanks!

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Susie R. December 20, 2006

WWWOOOWWW!!! DEFINATELY A KEEPER. These cookies were so great that I ate 4 as they came out. I did add an extra teaspoon of lemon juice because when i tasted the dough it wasnt tangy enough for me. I am a lemon lover. I loved these. I ate them plain but my next batch I will add the powdered sugar on top. THANK YOU SOOOO much for this recipe. Its to die for.

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Ms.Liza January 17, 2004

Easy and delicious. I made a lemon buttercream filling and made sandwiches out of them, which were great! They were scrumptious by themselves, too.

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AdrienneMac March 09, 2014

Delicious, easy, and just the right amount for two people! Appreciate the kind person who posted what the resident lemon-lover puts right at the top of his favorite cookies!

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Chef Carolyn H. December 13, 2012

Excellent recipe! I suggest sprinkling them with cardamom, nice twist. Thanks for sharing!

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Sartreana November 26, 2009
Lemon Shortbread Cookies