Lemon-Vanilla Shortbread

Lemon-Vanilla Shortbread

 Lemon-Vanilla Shortbread rich with flavor.

Lemon-Vanilla Shortbread
Yield: 8 wedges
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  1. ½ cup salted butter, softened
  2. ½ cup confectioners’ sugar
  3. 1 teaspoon fresh lemon zest
  4. ½ teaspoon lemon extract
  5. ½ teaspoon vanilla extract
  6. 1 cup all-purpose flour
  7. ⅛ teaspoon salt
  1. Preheat oven to 325°.
  2. Lightly spray an 8-inch shortbread pan* with nonstick cooking spray.
  3. In a large mixing bowl, beat butter with a mixer at high speed until creamy. Add confectioners’ sugar, lemon zest, lemon extract, and vanilla extract, beating to blend. Add flour and salt, beating until incorporated.
  4. Firmly press dough into prepared pan. Prick dough with a fork.
  5. Bake until shortbread is light golden brown, approximately 35 minutes. Let shortbread cool in pan for 10 minutes, and turn out onto a cutting board. Cut into wedges to serve.
  1. *We used an 8-inch hexagonal Scottish thistle ceramic shortbread pan from Brown Bag Designs, available at Birmingham Bake & Cook Company (bakeandcookco.com, 205-980-3661). Shortbread can also be baked in an 8-inch round cake pan.
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  1. I’ve made this several times and always get rave reviews. I double the lemon zest because I like a real lemony taste.
    I usually have all the ingredients on hand so I can make when necessary demands.


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