Is there any better pairing than rich shortbread and tangy marmalade? It's the perfect balance in these double-lemon cookies.
Course Desserts
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 48shortbread cookies
Calories 105kcal
Author Aimee
Ingredients
3/4poundunsalted butterat room temperature (1 1/2 cups or 3 sticks)
1cupsugar
2Zest of a small Meyer lemonor 1 large lemon
1/4teaspoonlemon extract
3 1/2cupsall-purpose flour
1/4teaspoonsalt
1/4cupMeyer lemon marmaladeor jam of your choice
Instructions
Preheat oven to 350F and prepare two baking sheets.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are creamy, about 2 minutes.
Add the lemon zest and the extract and mix to combine.
In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together.
Roll shortbread into 1 1/2-inch balls and place two inches apart on a cookie sheet. Flatten slightly with your palm. Repeat until all of the dough is rolled.
Make a small indentation in the top of each cookie ball using your thumb or finger. Spoon about a 1/4 teaspoon of marmalade into the hole.
Place the tray on the center rack of the oven and bake for about 10-12 minutes or until the cookies are golden on the bottoms.
Remove from oven, allow to cool for five minutes on the pan, then transfer to a wire rack to cool.