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Lemon shortbread cookies

Refreshing lemon cookies that melt in your mouth… One of the best cookies! Light and buttery with a subtle lemon flavour.

Yield: 35 cookies.

Ingredients for the lemon shortbread cookies:

  • 130 g butter
  • 100 g icing sugar
  • 1 lemon
  • 2 egg yolks
  • 200 g plain flour
  • 50 g potato starch
  • 1.5 tsp baking powder


  • 1 egg yolk, lightly beaten
  • granulated sugar, for sprinkling

All ingredients should be at room temperature. In a bowl, whisk together flour, potato starch and baking powder.

Cream the butter and the sugar together in a bowl until pale and fluffy. Add grated zest and juice squeezed from 1 lemon and beat until combined. Add the egg yolks, then dry ingredients and mix.

Wrap the dough in plastic wrap and refrigerate for 2 hours.

Transfer the chilled dough to a lightly floured surface and roll out to a 3 mm thickness. Cut out the cookies with a cookie cutter. Arrange the cookies on a baking sheet lined with baking paper and brush the tops with lightly beaten egg yolk. Sprinkle with granulated sugar.

Bake at 180°C for about 10 minutes. Cool on a wire rack.


From Szellka’s recipe.

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