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  • 1 cup unsalted butter
  • 1/2 cup sugar
  • 2 cups cake flour
  • Zest of 2 lemons


  1. In a large bowl or food processor with a dough hook, cream butter until pale. Add sugar gradually and beat well.
  2. Add flour, 1/2 cup at a time, mixing well after every addition.
  3. Divide dough in half. Form into logs about 1 1/2 inches in diameter. Roll in lemon zest. Wrap in waxed paper and chill until firm. If baking later, freeze shaped dough and defrost slightly before baking.
  4. Preheat the oven to 300F. Slice dough 1/4 inch thick. Place 1/2 inch apart on an ungreased cookie sheet. Bake 30 minutes or until slightly golden. Remove from pan and cool on wire rack. Store in an airtight container in the refrigerator up to a week, or freeze up to a month.
Recipe by Charmian Christie

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The recipe was originally published as Lemon Shorties on

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