Lemon-Vanilla Shortbread
Recipe type: Sweets
Cook time: 
Total time: 
Serves: 8 wedges
Pairs best with Victorian Afternoon tea.
  • ½ cup salted butter, softened
  • ½ cup confectioners' sugar
  • 1 teaspoon fresh lemon zest
  • ½ teaspoon lemon extract
  • ½ teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ⅛ teaspoon salt
  1. Preheat oven to 350°. Lightly spray an 8-inch shortbread pan* with cooking spray.
  2. In a large bowl, beat butter with a mixer at medium speed until creamy. Add confectioners' sugar, lemon zest, lemon extract, and vanilla extract, beating to blend. Add flour and salt beating until incorporated.
  3. Firmly press dough into prepared pan. Prick dough with a fork.
  4. Bake until shortbread is light golden brown, approximately 35 minutes. Let cool in pan for 10 minutes. Turn out shortbread onto a cutting board. Cut into wedges to serve.
  5. *We used an 8-inch hexagonal Scottish thistle ceramic shortbread pan from Brown Bag Designs, shorbreadpan.com. Shortbread can also be baked in an 8/inch round cake pan.
Recipe by The Ribbon in My Journal - Phyllis Hoffman DePiano at https://www.theribboninmyjournal.com/timeless-tradition-tea/