Citrus Shortbread Cookies

Dec 2

Dec 2 Citrus Shortbread Cookies

…plus a few other holiday cookie recommendations. Keep reading!

My friend Todd introduced me to these Citrus Shortbread Cookies during our cookie baking party last Christmas. And even though I was sent home with quite a few, I loved them so much that I made more to include in my holiday gift baskets. The bright citrus flavor of these buttery, crumbly cookies is to die for. The stamped design is beautiful, but you could also just roll out the dough and cut them with a cookie cutter. And if you don’t have the lemon extract called for in the recipe, simply use the zest from one whole lemon.

They were part of a holiday cookie recipe collection put together by the editors at NYT Cooking last year which is still worth checking out this year. I also made the Marbled Tahini Cookies from the collection and am hoping I have time to make them again this year. Not just delicious but a lot of fun to make.

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Citrus Shortbread Cookies Recipe:

By Susan Spungen for NYT Cooking:
https://cooking.nytimes.com/recipes/1020649-stamped-citrus-shortbread

Yield:
About 2 dozen cookies

Difficulty:
Easy, but it does take a little time stamping and rolling out the cookies in addition to the chilling time.

Equipment:
Cookie stamps are nice because, in addition to making your cookies look lovely, they’ll catch the citrus glaze in the nooks of the cutouts. These are the ones I used.

The Millionaire’s Shortbread in the photo above are by America’s Test Kitchen and are also in their Perfect Cookie cookbook. They’re a bit of a project, but the caramel fans in your life them for will love you forever for making them. I mean, will you just look at that layer of caramel?

And if you’re looking for a pecan bar, try my Pecan Shortbread Bars, they’re different than the pecan bars shown above, but they’re even prettier and taste even better. Win win.

Happy cookie baking!