Persian Butter Cookies

"Light lemony cookie."
photo by Amanda W. photo by Amanda W.
photo by Amanda W.
photo by Laura W. photo by Laura W.
photo by Dienia B. photo by Dienia B.
photo by Dienia B. photo by Dienia B.
Ready In:




  • Cream butter and sugar. Beat in egg yolks.
  • Stir in grated lemon rind.
  • Add lemon juice and vanilla.
  • Add flour.
  • Form into small balls. Place on ungreased cookie sheet and flatten into rounds.
  • Bake at 300°F for 20 minutes or until done.
  • Transfer to wire rack and cool completely.

Questions & Replies

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  1. Chef Kate
    Delicious lemon shortbread!! Rather than roll into balls, I spread the dough out on a silpat on a half-sheet pan and baked it. I let it sit in a turned-off oven for about ten to twelve minutes, then removed the pan to a rack and scored the cookies using a square cookie cutter. I also sprinkled the top of the dough with some sanding sugar just before baking. Very pretty, very delicious.
  2. Laura W.
    Simple and delicious. I have made these before, but today I tweaked them in response to a request. I used orange zest and orange juice, leaving out the vanilla but using extra juice (I almost never use vanilla with citrus because I find it diminishes the strength of the fruit). I used a small cookie scoop, which made them even easier! I made one cookie sheet without flattening them, and I find they look nicer when I flattened them a bit. To finish them off -- probably a cardinal sin in Persian cooking, for which I apologize but am not sorry! -- I drizzled them with melted chocolate. Really, these one-bowl wonders are worth a few minutes of your time. Just remember to let the butter get almost to room temperature (a little cooler than room temp is perfect). ENJOY!!
  3. ChelseaCooks
    Made it exactly as the recipe says except I only had a lime so I used that for the rind. So delicious and delicate looking but actually a very sturdy cookie. Thanks for the recipe!
  4. kim l.
    the cookies were really good when i made them. the dough came out very soft so i used the teaspoons instead of making them into balls. i decorated them with candied orange peel and ground pistachios :) this recipe was very easy!:)
  5. Mushigaga
    This is an incredibly simple and quick recipe. I brought these to two different parties and each time everyone raved about them and asked for the recipe. The only problem with these cookies is that once you start eating them, it's hard to stop. My cookies came out a little puffier than the one pictured with this recipe.



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