Citrusy Shortbread
Published May 9, 2024
- Total Time
- 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 24 cookies
- 1cup/225 grams unsalted butter, melted but cool, plus more for greasing the pan
- 6tablespoons/75 grams granulated sugar
- 3tablespoons citrus zest from 2 oranges, 3 lemons or 4 limes (or a combination)
- ¾teaspoon kosher salt (such as Diamond Crystal)
- ¼cup/30 grams powdered sugar
- 2¼cups/290 grams all-purpose flour
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)
129 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 1 gram protein; 60 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Position a rack in the center of the oven and heat to 325 degrees. Butter an 8-by-8-inch metal baking pan and line it with a piece of parchment paper that hangs over two of the sides.
- Step 2
In a large bowl, combine the granulated sugar, citrus zest and salt. Use your fingers to rub the zest into the sugar and salt until combined and fragrant. The sugar will appear a bit damp. Remove 2 tablespoons of the citrus sugar and set it aside.
- Step 3
Add the powdered sugar and flour to the citrus sugar in the large bowl and stir to combine, making sure to break up any clumps of the citrus sugar.
- Step 4
Add the butter and stir gently until just combined. Transfer the dough into the prepared pan and pat it into an even layer. Spread the reserved citrus sugar over the top and press gently.
- Step 5
Bake until golden brown and crisp, 50 to 60 minutes.
- Step 6
Let the shortbread cool completely in the pan set on a rack, then use the parchment to lift the cooled shortbread out of the pan. Cut the cookies into rectangles or break the shortbread slab into pieces any size you like.
Private Notes
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Cooking Notes
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Babs
This was easy to prepare but I found it was crumbly & not very citrusy. Maybe cook 5 minutes less than indicated and double the Zest?
John L
I found this very underwhelming with a chalky dry taste. The citrus is almost unnoticeable. I agree with other notes that 50 minutes is way too long to bake. I will pass on making these again.
chris l
Baked these for 50 min although my oven tends toward the cooler side. I was careful to check after 40 thanks to other comments! I also slightly precut before baking, so there was little crumbling when I sliced them. Thanks for the tips! These are tasty but they definitely need more citrus. More zest? Lemon juice? Extract? Suggestions appreciated.
dane
I used a little extra zest (1 orange, 2 lemons, 2 limes) and baked for 45 min (per other comments saying 50 min was too long) and these were amazing and so easy, would make again.
Cookie Eater
They taste good, but they’re too crumbly, and if you are going to make them whatever you do, do not put the suggested sugar glaze on top, because it will simply caramelize and harden.
SK
Ugh. Overbaked, even at 50 minutes; they weren’t shortbready at all. Very dry. Followed recipe exactly. If I make again, I’ll keep those two tablespoons of zest topping in the batter for extra moisture and may add some butter. I might actually use Fiore di Sicilia instead of bothering with the zest as it was a lot of work for little flavour. And I’ll bake for 40 minutes.
Susigaj
These tasted good, but they were too crumbly when I cut them and the texture was a bit dry. I baked them for the minimum amount of time.
pastpaul
I added some minced rosemary!
Ellen j
I used 8x8 glass Pyrex and have 24 very thick cookies. Just a bit crumbly, not too sweet, not tart. But I did not like the occasional bite of salt and will use finer salt next time.
Glenda
This is easy, and really delicious. I make shortbread every Christmas and have not heard of a recipe with powdered sugar, but I made these exactly as written and they are divine. Great texture, buttery, nicely lemony without being overpowering. I baked them in an 8" tart pan with a circle of parchment. Came out of the pan beautifully. Next time I will pre-score them though (I always do when I make shortbread) because they did crumble a bit when I cut them.
Janna
I don't have a metal pan, just glass ones - will that matter?
CC Wright
Tasty, but I, too, found the citrus underwhelming...thinking a nice, sharp lemon juice/powdered sugar glaze drizzle would give it more of the zing I was hoping for. Still a keeper, super easy!
Edyht
Won’t be a “traditional” shortbread, But, then, this recipe isn’t either.
A Lehman
Why do you butter pan under parchment paper?
Norma S
It helps keep the parchment paper in place.
Barbara Canada
You just have to make the paper stick at the edges. So just a little butter there would work. No need to grease the entire bottom. Sometimes just wetting the paper a little bit at the edges works well, too.
Alyson
Do you sift the powdered sugar before measuring or use it unsifted?
Barbara Canada
Generally for all measuring, dry items should be sifted first. However, the difference this would make, in this recipe, would not matter.
Laura
I cannot wait to make this with yuzu and lemon zest when yuzus are back in season! Like limoncello in cookie form!
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