“I think I’m gonna be an adult by now.”
That’s the sentiment behind Lemon Shortbread Cookies.
The cookie dough dough balls of a sweet, light lemon tart.
It’s a cookie recipe I learned from a local baker, and it’s something I have always been a fan of.
Lemon tart cookies are a true winner in my book, as the buttery flavors of the lemon butter add just the right amount of tartness and flavor.
If you’ve been searching for a recipe to make your own lemon tart but are worried about how it will taste, this recipe will help you relax and let your taste buds shine.
1 cup all-purpose flour 1/2 cup granulated sugar 1 teaspoon baking soda 1 teaspoon salt 1 cup butter 1/4 cup white granulated flour 1 1/3 cups granulated sugars 1/8 teaspoon cinnamon 1/32 teaspoon nutmeg 1 teaspoon ground cloves 1/16 teaspoon ground ginger 1/12 teaspoon ground allspice 2 large eggs 1/5 cup milk (or cream) 1 tablespoon vanilla extract 1/6 cup shortening 1 tablespoon fresh lemon juice (or lemon juice) For the butter: 1/7 cup unsalted butter, softened to room temperature (you can use butter and cream if you prefer) For this recipe, I used unsalted and unsweetened coconut oil, and I also added some baking powder to help the dough hold together.
The dough has been chilled for a few hours, so I did not let the butter soften at all.
You will need to allow it to rise a little while before rolling it into the cookie dough balls.
To start, prepare the butter.
Heat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a 9×13-inch baking pan with parchment paper.
(This is where you can also use a silicone baking mat if you have one.)
Line the baking pan generously with parchment.
In a large bowl, mix together the sugar, flour, baking soda, salt, and cinnamon.
Add the butter and continue mixing until well-combined, then add the eggs and milk and beat on medium-high speed for about 4 minutes.
Beat in the lemon juice and vanilla extract.
The mixture should be slightly sticky and not wet, but you can add more milk if you like.
Transfer the dough to the prepared baking pan, then press it into a 1/1-inch thick rectangle.
Roll the dough out to about 1/20-inch (3 mm) thick, but be sure to cover the sides and sides of the pan.
You want to leave a small hole in the center of the cookie.
Using a cookie cutter, cut out the triangles, which will be used to make the tart shells.
Press the tart shell into the center, pressing down with a rolling pin until the dough is completely covered.
Roll out the dough until it’s the same size as the filling.
Roll one dough ball into a 12-inch circle.
Press firmly on top of the filling to form a rectangle, and then place a cookie sheet over top.
Brush with the lemon mixture.
Bake for 25 to 30 minutes, until golden brown and a toothpick inserted in the centre comes out clean.
Remove the tart from the oven, and let cool on the baking sheet.
Store in an airtight container for up to two weeks, or refrigerate for up