Monday, May 16, 2005

English Lemon Shortbread Strips

English Lemon Shortbread Strips (Adapted from Land O Lakes)

For the dough

4 1/2 cups all-purpose flour
1 teaspoon salt
1 cup granulated sugar
1 tablespoon plus 1 teaspoon fresh grated lemon zest
1 pound (4 sticks or 32 tablespoons) unsalted butter, softened
1/4 cup fresh lemon juice

For the glaze

1 cup confectioners' sugar
2 tablespoons butter, softened
2 tablespoons fresh lemon juice
1 tablespoon fresh grated lemon zest

To prepare the dough

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour and salt.

In a large mixing bowl, add sugar and zest - use your fingers to massage the zest into the sugar until very fragrant and combine. Add butter and beat mixture together until smooth. Add juice and mix until combined and creamy, making sure to scrape down the sides as needed. Add flour mixture and beat just until the mixture resembles coarse crumbs. Scoop mixture into a 10" x 15" baking pan coated with nonstick spray. Place into the oven and bake until the top is lightly golden, about 25 to 35 minutes. Remove and place pan on a wire rack to cool completely.

To prepare the glaze

In a small bowl, whisk together confectioners' sugar, butter and lemon juice until smooth. Spread glaze over the cooled shortbread and sprinkle with lemon zest, if desired. Set aside and let stand at least 30 minutes before cutting.

Makes about 40 cookies.

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  1. I made these this weekend - they are fabulous! My family and guests couldn't stop talking about them (or reaching for them). Thanks for putting these on your site!

  2. If you were to cut this recipe in big a pan would you use.

    These look AMAZING but I don't think I have that sized pan.

    Thanks, and as always you blog is so inspiring! My husband LOVES your pizza ideas, and my girls LOVE your furbabies.

  3. Teri - I'm glad you let me know and they worked out well for you!

    Mariah - maybe a 9" x 13" or 7" x 11"?

  4. These look insanely good, Joe. I would never have thought of putting a citrus flavor with shortbread so I'm anxious to try it. Thanks for the recipe!


  5. I made these yesterday and they are fantastic - chewy and crumbly, sweet and tart. I spread the dough between a 9x13 pan to take to a potluck and a 5x7 pan to keep at home. The cookies were the hit of the party.

  6. Bigsis - Enjoy!

    Hazel - Thanks for the feedback!

  7. I tried a twist on this recipe this evening and it turned out really well.

    Lime instead of lemon.

    On the glaze use 1 tablespoon + 2 teaspoons lime + 1 teaspoon coconut flavoring.

    On the srinkles I used a 1/4 cup of the large flake, unsweetend coconut, crushed (comes out to about a tablespoon) with the lime zest.


    My next adventure with this will be with lavender and vanilla.

    Thanks again - you're an inspiration!

  8. Teri - Fantastic! I love the lime/coconut combo.

  9. These were the most delicious lemon shortbread/pastry I have ever tasted. The tender texture just melts in your mouth. I think the grated lemon peel is the secret! Thanks for sharing.

  10. Cynthia - Glad you liked them!