It doesn’t get more classic and understated than shortbread, and here they have a hint of lemon to brighten up the classic melt-in-your-mouth buttery cookie. These start with a standard shortbread dough but have a little extra richness thanks to an egg yolk. Sanding sugar or sprinkles (or both!) add a satisfying, sweet crunch. Though it might not seem like much, just a tablespoon of lemon zest infuses these cookies with lemon punch since all the fragrant oils of a lemon live in the peel. You’ll need a microplane or another fine grater to remove the delicate zest. And don’t worry too much if a little more than a tablespoon finds its way into your dough—it’s hard to overdo it when it comes to lemon zest.
What is the difference between a butter cookie and a shortbread cookie?
Though they include similar ingredients, the ratio differs between butter cookies and shortbread. Contrary to what you might suspect, butter cookies have a lower amount of butter than shortbread. Butter cookies typically have eggs in the dough, while shortbread can be made with or without them.
What makes a shortbread short?
The word “short” in shortbread refers to the high proportion of butter in the dough. This high fat content results in a melt-in-your-mouth cookie that’s rich and crumbly.
P.S. You’ll separate the egg yolk and white but won’t use the egg white for a few hours while the dough chills. Refrigerate it in an airtight container until you’re ready to use it.
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Olivia is a food stylist, recipe developer & cookbook author living in NYC. Her work has appeared both on the pages of magazines and on billboards in Times Square. Helping people cook with more confidence is her #1 passion.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.