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Excellent - I don't care for lemon in my shortbread so I just left that out. Since my grandmother passed 10 years ago, I've been dreaming of her cookies that we used to decorate every Christmas. THESE ARE IT! Now I can start the tradition with my two boys. Thank you!! (I just added drops of water to powdered sugar and food coloring to make the frosting.) And it's true - they are MUCH better after a day or two.
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Instructions
Sift flour and baking powder together in a small bowl. Cream butter, add sugar slowly, mixing well. Mix in egg and lemon rind. Add flour/baking powder mixture, mix in well. Shape into balls about the size of a golf ball, place on pan, flatten slightly with the bottom of a glass. Bake at 300°F for 15 to 20 minutes, just until a bit golden on the edges. These last well if kept in a tightly covered container, and actually taste even better after a day or two as the flavors develop.
Author's Comments
This is my mom's tried and true shortbread recipe. She got it from my grandmother, and we make these every year at Christmas.
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cookie, desserts, shortbread cookie