Tangy, tart, buttery, and crisp, these are beautiful cookies. They’re divine when filled with Lemon Sherbet or creamy Rich Vanilla Bean Ice Cream.
INGREDIENTS | SERVES 24
1 cup unsalted butter, softened
¾ cup light brown sugar
Zest of 3 lemons
1 tablespoon vanilla extract
Juice of 2 lemons
2 cups all-purpose flour
Favorite ice cream, as needed for filling
Shortbread History
In its early days, shortbread was quite expensive and considered a luxury, reserved for special occasions such as Christmas. Over time, it has become an everyday favorite and is now available as a
popular treat all across the world.
DIRECTIONS:
1. Preheat the oven to 325°F.
2. Cream butter and brown sugar in mixer, scraping down sides of bowl occasionally.
3. Add lemon zest, vanilla, lemon juice, and flour. Mix on low until just combined.
4. Roll shortbread dough out flat to ⅓ thickness on a lightly floured surface. Cut into 2 circles and place on parchment-lined cookie sheets. Bake 15–18 minutes, until the cookies just begin to take on a golden hue. Cool cookies on a wire rack.
5. Spread ice cream on half of the cookies. Top with remaining cookies. Serve immediately.
