Baking Classics: Lemon Shortbread

Baking Tutorials. Buttermilk Gingerbread Cookies By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Digital Culinary Photo Journalist Editorial Director Baking & Cooking Tutorials Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer TV Cooking Personality Writer Food Stylist Game Day Entertaining Modern Southern SocialsBaking Classics

The Technique

Lemon Shortbread

Quality shortbread should have a little bit of a crumbly texture to it when eaten with a rich buttery flavor. Coloration can range from pale to lightly golden tones. The most classic recipes for shortbread use a three parts flour to two parts butter to one part sugar ratio but vary from cook to cook depending on personal preference. Mildly sweet & prepared with powdered sugar, Lemon Shortbread has the addition of fresh citrus zest & juice baked into the cookies for a bright burst of sunshine. Learn how to make a simple classic with lovely notes of lemon throughout making them the ideal accompaniment to a variety of foods for upcoming spring gatherings.

Baking Classics. Lemon Shortbread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand How To Make Shortbread Cookies Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Game Day Entertaining Southern Hostess Southern Recipes Southern Parties

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickLemon Shortbread
makes 1 1/2 dozen

Although the most traditional recipes use granulated sugar, powdered sugar offers an ultra smooth texture to the cookies.

3/4 cup powdered sugar
1/2 cup butter
1/2 tsp lemon zest
2 Tbsp fresh lemon juice
1 tsp vanilla extract
1 1/4 cup all purpose flour
A pinch of kosher salt

Preheat the oven to 325 degrees. Cream the powdered sugar, the butter & the lemon zest with an electric stand mixer on Medium speed until creamy. Stop the mixer occasionally & scrape down the bowl sides with a rubber spatula. Blend in the the lemon juice & the vanilla. Add the flour & the salt. Blend on Low speed just until the dough comes together. Roll the dough to a 1/4-inch thickness on a lightly floured surface. Cut square shapes with a 2 1/4-inch cutter. Place on parchment paper-lined half sheet pans. Repeat until all of the dough is cut. Expect a soft dough that can be used right away. Chill the dough briefly if it becomes too warm. Bake the filled pans, in batches, on the center rack for 18 to 22 minutes or until golden brown on the cookie bottoms. The tops should be pale in color. Cool completely on the pans, about 30 minutes.

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{testing notes}

Baking Classics. Lemon Shortbread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand How To Make Shortbread Cookies Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Game Day Entertaining Southern Hostess Southern Recipes Southern PartiesHow To Make Lemon Shortbread

The first step to handcrafting something stellar is to begin with quality ingredients. The rest comes down to utilizing the proper procedure & not cutting corners. Rolled Cookies refer to a specific cookie style. Sugar cookie dough is as example of the type of cookies classified in this category. Blend the dough, roll it out & cut the shapes. Traditional shortbread recipe instructions range from preparing the dough then using this procedure or pressing it into a circle or cake pan & scoring it before baking. The main take away is that you do not want to overwork the dough to ensure a crumbly short texture once consumed. 

Baking Classics. Lemon Shortbread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand How To Make Shortbread Cookies Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Game Day Entertaining Southern Hostess Southern Recipes Southern Parties

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

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The Ingredients

The Powdered Sugar

Sugar acts as a spreading agent so it’s important that it is measured accurately for use in recipe applications, particularly when cutting shapes from the dough so the cookies read well once baked. In this application, the powdered sugar contributes to some of the short quality of the cookie coupled with the butter due to its’ fine texture. Spoon the powdered sugar into the measuring cup & swipe a flat edge over the surface to level.

The Basics: Drop Cookies. Pecan-Oat Cookies By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking & Cooking Tutorials Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Photographer Tv cooking Personality Southern Hostess Game Day EntertainingThe Butter

Softened butter is called for often in recipe applications. The key is to begin the mixing process whether for cookies or other baked items with butter that is the proper consistency. It shouldn’t be too firm nor too soft. You should be able to create a rudimentary butter curl with a spoon indicating that it is indeed ready to use.

The Basics. Lemons. Rebecca Gordon Editor-In-Chief Butermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist TV Cooking Personalty Game Day Entertaining Modern Southern SocialsThe Lemon Zest, The Lemon Juice & The Vanilla Extract

Always use pure vanilla extract & freshly squeezed lemon juice when baking for quality flavor.

Baking Lessons: Brioche-Style Rolls By Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor-In-Chief Southern Cooking & Tailgating Entertaining Brand Pastry Chef Author Writer Food Stylist Photographer Editorial Director Fox 6 Contributor The Flour & The Salt 

One of the most important steps when making a batch of cookie dough is being certain the dry ingredients are dispersed evenly throughout the dough for a consistent flavor. Always whisk them together before adding them to the butter & sugar mixture for the best results when baking.

Baking Classics. Lemon Shortbread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand How To Make Shortbread Cookies Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Game Day Entertaining Southern Hostess Southern Recipes Southern PartiesNo. 2

The Cookie Blending Procedure 

Preheat the oven to 325 degrees. Cream the powdered sugar, the butter & the lemon zest with an electric stand mixer on Medium speed until creamy. Stop the mixer occasionally & scrape down the bowl sides with a rubber spatula. Blend in the the lemon juice & the vanilla. Add the flour & the salt. Blend on Low speed just until the dough comes together. 

At the end of the mixing procedure, expect a soft dough that holds together well. Remove the dough from to the flat beater attachment using a rubber spatula. Lift the dough from the bottom of the bowl & be certain the entire mass is well blended so that the cookies bake consistently.

Baking Classics. Lemon Shortbread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand How To Make Shortbread Cookies Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Game Day Entertaining Southern Hostess Southern Recipes Southern PartiesNo. 3

The Shortbread Dough

 Expect a soft dough that can be used right away as it does not need to be chilled before rolling. Place it on a lightly floured work surface.

Baking Classics. Lemon Shortbread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand How To Make Shortbread Cookies Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Game Day Entertaining Southern Hostess Southern Recipes Southern Parties3a

Roll the dough to a 1/4-inch thickness. Dust the top of it lightly with flour, if necessary to keep it from sticking the the pin. Cut square shapes with a 2 1/4-inch cutter.

Baking Classics. Lemon Shortbread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand How To Make Shortbread Cookies Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Game Day Entertaining Southern Hostess Southern Recipes Southern Parties
3b

 Place the cut outs on parchment paper-lined half sheet pans. Repeat the rolling & cutting procedure until all of the dough is cut. Chill the dough briefly if it becomes too warm during this process. 

Baking Classics. Lemon Shortbread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand How To Make Shortbread Cookies Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Game Day Entertaining Southern Hostess Southern Recipes Southern PartiesNo. 4

The Baking

Before baking cookies, it’s important to preheat the oven in advance so that the dough performs as it should during the baking process. Only bake one pan of portioned cookie dough at a time for accurate results. Adding too much into the oven at one time will slow the baking process & skew how the dough bakes.

Bake the filled pans, in batches, on the center rack for 18 to 22 minutes or until golden brown on the cookie bottoms. The tops should be pale in color. Cool completely on the pans, about 30 minutes.

Baking Classics. Lemon Shortbread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand How To Make Shortbread Cookies Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Game Day Entertaining Southern Hostess Southern Recipes Southern PartiesNo. 5

The Lemon Shortbread

The cookies can be accompanied with a selection of additional desserts such as Pecan Biscotti & Buttermilk Pound Cake. They are delicious when served with iced tea & punch.

The Tune
“Goody, Goody” Peggy Lee

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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