Lemon Shortbread Cookies

Simplicity itself to make. With terrific lemon taste and aroma from A L’ Olivier Lemon Infused Extra Virgin Olive Oil. They are a celebration of citrus. Serve them with tea; hot or iced, depending on the season. This method of mixing together the dry ingredients and butter is called reverse creaming. Before refrigerating you can roll the dough into a log to slice, or if you want to make cut -out cookies, flatten the dough into a disk. A fluted biscuit cutter makes a pretty cookie.


  • Cookie Dough
  • 3 cups all-purpose flour (360 grams)
  • 1 cup granulated sugar (200 grams)
  • 2 tablespoons cornstarch (16 grams)
  • ¾ teaspoon baking powder
  • 4 oz. softened butter (1 stick/115 grams)
  • Zest of one lemon
  • 6 tablespoon
  • ¼ cup milk (60 grams)
  • ½ teaspoon almond extract (optional)
  • Glaze
  • 2 tablespoons lemon juice
  • ¼ cup powdered sugar (30 grams)
  • Slivered almonds or lemon zest (Optional)


Time: 25 mins
Yield: 20 Cookies

Make the Cookies

  • Mix the flour, granulated sugar, cornstarch, and baking powder in a large bowl.
  • Blend in the softened butter and lemon zest. Beat together for 2-3 minutes at medium speed.
  • The dough will be dry and crumbly. Add the lemon-infused oil, milk, and almond extract. Continue to beat until amalgamated. Wrap the dough tightly in plastic wrap. Refrigerate overnight.
  • Preheat your oven to 375° F. Line cookie sheets with baking parchment.
  • Cut the log into ¼” thick slices. If you are making cut-outs, bring the dough to room temperature and roll it on a lightly floured surface to 1/4“ thick. Place the cookies on the sheet pans.
  • Bake for 10-12 minutes. Allow to cool completely before icing.
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