Comments on: Lemon Shortbread Cookies

By: Beth

Beth — Sun, 26 Feb 2023 04:31:00 +0000

These are delicious!! They came out wonderfully.
Do you think they could be made with fresh orange juice and zest instead of lemon?

By: ANGELICA

ANGELICA — Thu, 27 May 2021 09:54:39 +0000

Pinning these yummy cookies!

By: Janice

Janice — Mon, 05 Apr 2021 02:33:17 +0000

In reply to Richard Gilchrist. Fixed it!

By: Richard Gilchrist

Richard Gilchrist — Mon, 05 Apr 2021 01:44:19 +0000

There are no equivalent measures in the icing.

By: Janice

Janice — Sat, 03 Apr 2021 03:01:10 +0000

In reply to Bruce. You’re right! I was missing a millilitre! Thanks for catching that.

By: Bruce

Bruce — Fri, 02 Apr 2021 22:51:29 +0000

Looks very tasty, thanks. BTW, 1 and 1/2 Tbsp is 22.5 ml.

By: Janice

Janice — Thu, 01 Apr 2021 14:18:57 +0000

In reply to Lucy. Hi Lucy! Thanks so much for mentioning the lemon zest! You can definitely mix it with the sugar in the food processor first, or in this case, I mixed it with the butter, sugar and salt in the first step because I think the mixer plus the sugar granules will help to work the oils and the flavour out of the citrus to infuse the mixture. I'll make sure to add that to the directions.

By: Lucy

Lucy — Thu, 01 Apr 2021 12:40:17 +0000

I plan to make after receiving the cookie stamps, but in reading through the recipe, I did not see when to add the lemon zest. I usually mix with the sugar in a food processor prior to creaming, but some people might be a bit confused.