lemon shortbread

lemon shortbread
Servings: 16 Prep 15 mins Chill 2 hrs Bake 350°F 30 mins


  • 1 recipe Classic Sugar Cookie Dough (see www.familycircle.com)
  • 1 tablespoon lemon zest
  • 1/4 teaspoon lemon extract
  • 1/2 teaspoon vanilla
  • Nonstick cooking spray
  • Seedless raspberry preserves or lemon curd

Make It

1. Prepare classic sugar cookie dough with these changes: Beat in lemon zest and lemon extract when adding egg. Reduce vanilla extract to 1/2 teaspoon. Refrigerate for 2 hours. Coat bottom of a 9-1/2-inch removable-bottom tart pan with nonstick cooking spray; press dough onto it. Score into 16 pie-shaped wedges, without cutting completely through dough. Bake at 350 degree F for 15 minutes. Make random holes partway into dough using the end of a wood spoon. Pipe in seedless raspberry preserves and/or lemon curd. Bake an additional 15 minutes. Cool. Remove side; slice into 16 wedges along score marks.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 161, Fat, total (g): 6, sat. fat (g): 4, Percent Daily Values are based on a 2,000 calorie diet.