A simple, classic shortbread cookie recipe is great to be able to pull out when you need it, whether you are making Strawberry Shortcake Dip or just want a few lemony cookies to have with your coffee. Their buttery, crumbly, tender texture is the perfect backdrop to any number of flavors. Sprinkle them with cinnamon sugar, dip them in chocolate, ice them, or eat them plain. It’s all good.
While sliced strawberries and purchased graham crackers are great with my Strawberry Shortcake Dip, I wanted a little something else to serve with it. Shortcake is a bit crumbly and can’t be dipped into it with breaking apart, so my husband (there is a reason why he’s chief taster!) suggested shortbread cookies. And I thought YES, excellent idea, and went off to make some shortbread cookies. Shortbread is one of those classic recipes which doesn’t change too much from person to person. I like mine with some lemon zest mixed into dough and sprinkled with cinnamon sugar. Not only are these flavors tasty when eating the cookies by themselves, but they also go great with the strawberry dip.
Though, to be honest, I’ve mostly been nibbling them with my mid-day coffee. They’ve been a great little treat to enjoy while I sip my coffee and do my work. And, while they do lose a little texture and flavor as time goes on, they are still really good days later! Just keep them in a sealed container so they don’t get soggy from the moisture in the air and you are good to go even after nearly a week. I can’t tell you if they last longer than that since they didn’t last longer than that. 🙂
I rather like the rustic, crumbly edges you get from breaking them apart into cookies after they come out of the oven, but using cookie cutters is fun too and something kids, or kids at heart, can enjoy.
– Happy Eating, Annemarie
- 2 cups all purpose flour
- ¼ cup cornstarch
- ¼ tsp table salt
- 2 tsp lemon zest
- 1 cup (8 oz) unsalted butter, cool room temperature
- ½ cup granulated sugar
- 1 tsp vanilla
- 2 tbsp granulated sugar
- 2 tsp cinnamon
- Whisk together the flour, cornstarch, salt, and lemon zest. Set aside.
- In a mixer, cream together the sugar and butter until light, about 3 minutes. Add vanilla and mix in. Then add the flour mixture and mix on low until just combined. Pour the dough out onto a board and finish mixing in the flour by hand until the dough is smooth. Shape the dough into a rectangle and cover it with plastic wrap, and put it in the refrigerator for 30 minutes.
- Preheat the oven to 350F.
- To make the cookies, dust the dough with flour and press it into a 9x13 pan. Using a knife or a bench scraper, partially cut the sheet of dough into rectangles and then prick the dough with a toothpick or skewer.
- Mix together the sugar and cinnamon for the topping. Sprinkle the cookies evenly with the cinnamon sugar.
- Bake for 12-15 minutes, checking every minute after 12 minutes until the cookies are lightly browned.
- Take the cookies out of the oven and, while they are still hot, carefully finish cutting through the initial cut lines to separate the cookies. Let cool.