Description
These Stamped Citrus Shortbread Cookies are delicate, buttery treats infused with bright lemon and orange zest for a refreshing twist. Adorned with intricate stamped designs and finished with a tangy lemon glaze, they offer a perfect balance of sweetness and citrusy zing, ideal for teatime or gifting.
Ingredients
Scale
For the Dough:
- 1 cup (230g) butter, softened
- 1/2 cup (100g) sugar
- 1 tsp. vanilla extract
- 1/2 tsp. lemon extract
- Zest of 1/2 organic orange
- Zest of 1/2 organic lemon
- 2 cups (260g) all-purpose flour
- 1/3 cup (40g) cornstarch
- 1/4 tsp. salt
For the Glaze:
- 1/2 cup (60g) confectioners’ sugar
- 1 tbsp. butter, melted
- 2–3 tsp. fresh lemon juice, plus more as needed
- Zest of 1/2 organic lemon
Instructions
- Prepare the Dough: In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the vanilla extract, lemon extract, orange zest, and lemon zest and mix well to combine all the flavors evenly. In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt, then gradually add this dry mixture to the wet ingredients mixing just until the dough comes together. Shape the dough into a log, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to firm up.
- Shape and Stamp the Cookies: Remove the chilled dough log from the fridge and cut it into slices approximately 1/4 to 1/2 inch thick. Roll each slice lightly into a ball. Lightly flour your cookie stamp and press it firmly onto the top of each dough ball to imprint an intricate pattern. If the cookie edges appear uneven, use a round cookie cutter to clean and even out the shape. Brush off excess flour from the stamped tops with a pastry brush. Place the shaped cookies on a baking sheet lined with parchment paper, then return them to the fridge for 30-45 minutes to firm up before baking.
- Prepare the Glaze: Just before baking, prepare the lemon glaze by mixing the confectioners’ sugar with melted butter, fresh lemon juice, and lemon zest. Stir until smooth and adjust consistency by adding more lemon juice if necessary. The glaze should be pourable but not too runny. Set aside.
- Bake and Glaze: Preheat your oven to 350°F (180°C). Transfer the first batch of chilled cookies along with the parchment paper onto a baking tray, spacing them sufficiently apart to allow for gentle spreading during baking. Bake for 12-14 minutes or until the cookies are lightly golden around the edges. Remove from the oven and let them cool slightly on the baking sheet until they are cool enough to handle but still warm. Generously brush the lemon glaze over the tops of the cookies while warm, then transfer the cookies to a wire rack to cool completely. Repeat the baking and glazing process with the remaining dough slices.
Notes
- Ensure the dough is well-chilled before stamping and baking to maintain clear cookie patterns.
- You can substitute lemon extract with additional fresh lemon zest if preferred.
- Use organic citrus fruits for zest to avoid pesticide residues and enhance flavor.
- Store cookies in an airtight container at room temperature for up to a week.
- For extra crispness, extend chilling time of shaped cookies before baking.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Citrus shortbread, stamped cookies, lemon glaze, orange zest, buttery cookies, holiday cookies
