Yield: 24 cookies
Lemon Whipped Shortbread Cookies
Whipped shortbread cookies are so light and fluffy in texture and taste. They are a classic holiday cookie, usually flavored with vanilla or almond extract and a few holiday sprinkles added on top. However, with this light and refreshing twist of adding lemon zest, these Lemon Whipped Shortbreads are ready for a party any time of year.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch, plus extra for dusting
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
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Instructions
- Preheat oven to 325°F and line two cookie sheets with parchment paper or silicone baking mats.
- In a large bowl beat butter and powdered sugar for 3 minutes, until light and airy. Beat in flour, cornstarch, salt, vanilla extract, and lemon zest, until well combined. Dough will be very soft.
- Dust your hands with cornstarch, then form dough into balls about 1 tablespoon in size and roll into a ball.
- Place on lined cookie sheets, leaving a little room for spreading. Dip a fork in cornstarch (to prevent sticking) and press tongs of fork on top of each cookie to flatten lightly.
- Bake for 14-16 minutes, or until tops look just set. Cookies will not brown, but will be done. Remove from oven and allow to cool on baking sheet for 10 minutes before moving to a cookie cooling rack to finish cooling.
- Store in an airtight container for up to a week.
Nutrition
Serving: 1 cookie, Calories: 112kcal, Carbohydrates: 10g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 20mg, Sodium: 26mg, Potassium: 11mg, Fiber: 0.2g, Sugar: 3g, Vitamin A: 237IU, Vitamin C: 0.3mg, Calcium: 4mg, Iron: 0.4mg