Dan Leader’s Lemon ShortBread Cookies

 

This holiday season, our founder Dan Leader is sharing one of his favorite cookie recipes from his new cookbook:
A Slow Rise

“If I have a go-to cookie, it’s shortbread. I love its slightly grainy, melt-in-your-mouth texture. I love how simple it is to make. And I love how flexible it is.” - Dan Leader

Lemon Shortbread

Makes twenty 2-inch (5 cm) squares

Start to finish: about 4 hours

Gathering ingredients and preparing the dough: 30 minutes

Shaping and refrigerating: at least 2 hours but up to overnight

Baking: about 25 minutes

Cooling and glazing: 1 hour

For a bit more lemon flavor and an additional decorative touch, add slices of dried lemon. Very thinly slice 1 to 2 lemons and carefully remove any seeds. Lay on a baking sheet lined with a silicone baking mat and then lay another baking mat on top (to keep the slices from curling). Dry in a very low oven (200°F/90°C) until completely dried, 6 to 8 hours. Alternatively, the slices can be dried in a dehydrator, but they should also be weighted slightly to keep from curling.

IngredientsMetric WeightImperial
SHORTBREAD
unsalted butter, at room temp.226g8 oz. / 16 tbsp
fine sea salt3g.5 tsp
powdered sugar out in75g.5 cup + 2.5 tbsp
lemon zest, finely grated5g1 tbsp
GLAZE
powdered sugar85g3/4 cup
whole milk20g1 tbsp + 1 tsp
lemon zest, finely grated4g2 tsp
lemon juice, freshly squeezed3g.5 tsp
Dried Lemon Slices, optional (see note)
  1. In the bowl of a stand mixer fitted with the paddle attachment weigh the butter, salt, powdered sugar, and lemon zest for the shortbread. Mix on the stir setting for about 15 seconds to begin to incorporate the sugar. Increase the speed to low and continue to mix, stopping to scrape the bottom and sides of the bowl once, just until the mixture comes together, about 1 minute more.

  2. Weigh together the flours and add to the bowl along with the lemon juice. Mix on the stir setting for about 15 seconds to begin to incorporate. Increase the speed to low and continue to mix, stopping to scrape the bottom and sides of the bowl once (particularly the bottom for any dry that may have settled there), until the mixture comes together, about 2 minutes more.

  3. Mound the dough on the work surface and with a pastry skyscraper or the heel of your hand, push it together to form an 8- by 10-inch (20- by 24-inch) rectangle. Transfer to the lined baking sheet. Cover the top and refrigerate for at least 2 hours or up to overnight.

  4. Position the oven racks in the upper and lower thirds of the oven. Preheat the oven to 325˚F (160˚C).

  5. Line two baking sheets with parchment paper.

  6. Using a chef’s knife, cut the rectangle into twenty 2-inch (5 cm) squares (5 across and 4 down if a long end of the dough is positioned in front of you). Arrange 10 on each baking sheet and transfer to the oven. Bake, rotating the baking sheets once, until the shortbread are golden brown, about 25 minutes.

  7. Transfer the shortbread on the baking sheets to cooling racks and let cool for 15 minutes. After that they can be moved to the racks to cool completely.

  8. Meanwhile, prepare the glaze.Using a small whisk or a spatula, combine all of the glaze ingredients in a small bowl.

  9. Give the glaze a stir and using a small spatula, spread on top of the shortbread, returning them to the cooling rack for about 10 minutes for the glaze to set.

 
Next
Next

Holiday Pastry 2024