Embossed Lemon Shortbread Cookies with Lemon Curd

THESE EMBOSSED LEMON SHORTBREAD COOKIES WITH LEMON CURD ARE THE PERFECT TREAT FOR AFTER EASTER DINNER OR FOR GIVING AS GIFTS.

These delicate, light and refreshing lemon shortbread cookies will delight you and your guests. With just a bit of crunch and loads of buttery flavor they are perfect served up with lemon curd and ice cream.

I first made them a week ago to go with my post on How to Set a Farmhouse Easter Table. I actually added them to the table as part of the decor. Yes! They are that cute! I knew then I would have to do a post on how to make them.

LEMON SHORTBREAD COOKIES AND LEMON CURD

Shortbread has been a favorite of mine since high school when one of my good friend introduced me to it. Since that time I’ve made many a batch of Scotch Shortbread. Who wouldn’t like a batch of the sweet buttery goodness?

When my oldest daughter began baking she brought a new twist to our shortbread obsession. She loves anything to do with lemons and when she first made lemon curd and lemon shortbread wedges we all knew we had a new favorite.

Lemon curd is a bright yellow, custard with a bit of tartness. It is made with butter and milk is delicious on any kind of tart or over fruit or ice cream. There really is no bad way to eat lemon curd! But to pair it with lemon shortbread is so perfect!

Lemon curd almost always takes a role in our Easter desserts. This year, paired with these delicate lemon shortbread cookies and vanilla ice cream, it will be a beautiful and delicious hit!

FEAR OF USING THE EMBOSSED ROLLING PIN

Using an embossed rolling pin to make these cookies makes them super quick and easy….and super cute as well! I’ve used cookie stamps in the past but this new roller is so much fun!

Embossed rolling pins have intrigued me greatly over the last few months. I’ve seen more and more of them show up on Pinterest.

I put off purchasing an embossed rolling pin for a couple of reasons. First, I dislike one-use tools. I’m not a keeper of extras. In my kitchen, every piece must be multi-use and hard working. There is no room for fluff!

Secondly, I feared it would be difficult to use and I would end up never using it. I love rolling out pie dough and so have toyed with the idea of getting one for pie.

But, my fear of all the dough just sticking in these rollers kept me from taking the leap. To my pleasant surprise, it worked perfectly.

TIPS FOR USING THE EMBOSSED ROLLING PIN FOR LEMON SHORTBREAD COOKIES

My inspiration to finally give this a try was from Inger over at Art of Natural Living. She is the one who I first saw throw in the little colorful sprinkles and use an embossed rolling pin with success.

Once I decided to get an embossed rolling pin the hardest part was deciding which one! There are so many wonderful designs! In the end, I decided to get the one called Spring. Since I think these Easter cookies are going to become a tradition I’m glad I did.

There are several key tips that seem to make this rolling pin work well and your cookies turn out perfect.

How to keep the embossed pin working well

• Oil your rolling pin well with an avocado spray oil before using. Be sure oil has penetrated all crevices well.
• Never set your well oiled rolling pin in the flour as it will immediately fill all the crevices with flour.
• After rolling dough flat with a regular pin, brush excess flour away from the edges of the dough so it does not get stuck in the oiled pin when rolling.
• Re-oil your rolling pin between rolls if necessary.
• Never let the dough dry in crevices. Wash your embossed pin immediately after use with a high-pressure sink sprayer and the particles will come right out.
• After your pin dries, re-oil well before storing in a plastic zipper bag where nothing can get into the crevices in storage.

How to get a good imprint

• Chill the dough well to help the roller make sharp impressions
• Choose a rolling pin with deep, sharp crevices
• Go very slow and press very firmly with the pin to get a deep impression
• Re-chill the cookies after they are cut before you bake. The cooler they are going into the oven the less the design will sink. I put my cookies on the tray into the freezer for 10 minutes right before baking.
• Use a recipe that doesn’t have too high a butter to flour ratio. What? Wait a minute! I thought lots of butter was what made shortbread great? Yes, it is! But it is also what makes the cookies spread and the design sink out as it bakes. So having a lower butter to flour ratio will help keep those pretty embossed shapes as it bakes.

LEMON SHORTBREAD COOKIES INSTRUCTIONS

1. whip grass fed butter until smooth
2. Add in coconut sugar (powdered in a blender) until well combined
3. Mix in egg, lemon zest, and lemon extract
4. Add einkorn flour just until combined
5. Fold in 1/4 cup colored jimmies and gently and quickly knead in with hands
6. Shape into a ball and wrap dough in plastic wrap and chill in the fridge for 1 hour
7. Quickly roll on floured surface with regular rolling pin to slight 1/4″ thickness
8. Roll with an oiled embossed pin. Be careful at the beginning as the first edge often wants to stick and you must unfold it from the pin. Roll only once.
9. Cut out shapes and transfer to baking sheet and pop into the fridge for 30 minutes or freezer for 10 min. This step helps them keep their embossed design….do not skip it!
10. Bake at 375 degrees for 5 to 7 minutes

LEMON CURD INSTRUCTIONS

1. Melt butter over medium-low heat in a heavy bottom saucepan
2. Remove from heat and whisk in the lemon juice, zest, salt, and sugar.
3. Whisk in all the egg yolks until mixture is smooth
4. Return to burner and cook, whisking constantly, until it is thickened, coats the back of a spoon and you can see a line when you draw your finger through it.
5. Immediately pour the curd through a strainer into a bowl or jar
6. Cool at room temperature, whisking occasionally.
7. Refrigerate, covered, until ready to serve.

EMBOSSED LEMON SHORTBREAD COOKIES VIDEO

PRINTABLE RECIPES

Embossed Lemon Shortbread Cookies

Julie, This Beautiful Farm Life

This light and refreshing lemon cookies are quick and easy to make with an embossed rolling pin and sprinkles.  Serve them up with freshly made lemon curd and ice cream for a perfect dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 6 minutes mins

chill in fridge 1 hour hr

Total Time 26 minutes mins

Servings 20 cookies

Ingredients

  

• 200 g. (14 T. ) grass fed butter softened
• 130 g. (1 cup) powdered sugar or coconut sugar, powdered in blender
• 1 medium egg
• zest of 1 lemon
• 1/2 tsp pure lemon extract
• 400 g. (3 1/2 cups) all purpose flour or Einkorn all-purpose or whole grain flour
• 1/4 cup pastel blend jimmies

Instructions

 

• Whip  butter until smooth
• Add in powdered sugar until well combined
• Mix in egg, lemon zest and lemon extract
• Add flour just until combined
• Add 1/4 cup colored jimmies and gently and quickly knead in with hands
• Wrap soft dough in plastic wrap and chill in fridge for 1 hour
• Quickly roll out half the dough at a time on a floured surface with a smooth rolling pin to slight 1/4″ thickness. Roll in long narrow shape to fit the width of your embossing roller.
  
• Roll once with an oiled embossed pin, pressing firmly, and rolling slowly.
  
• Cut out shapes and transfer to a baking sheet and pop into the fridge for 30 minutes or freezer for 10 min before baking.
  
• Bake at 375 degrees for 5 to 7 minutes

Keyword cookie

Lemon Curd

Julie, www.thisbeautifulfarmlife.com

Lemon curd, made with eggs and butter is a rich and creamy bright yellow.  Its a perfectly sweet and tart accompaniment to many pastries, ice cream, and fruit.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Ingredients

  

• 1 stick grass fed butter
• 3/4 cup granulated sugar
• 1/2 cup fresh lemon juice
• 3 Tblsp lemon zest
• 1/4 tsp sea salt
• 6 large egg yolks

Instructions

 

• Melt butter over medium-low heat in a heavy bottom saucepan
• Remove from heat and whisk in the lemon juice, zest, salt, and sugar.
• Whisk in all the egg yolks until mixture is smooth
• Return to burner and cook, whisking constantly, until it is thickened, coats the back of a spoon and you can see a line when you draw your finger through it.
• Immediately pour the curd through a strainer into a bowl or jar
• Cool at room temperature, whisking occasionally.
• Refrigerate, covered, until ready to serve. 
  
• Lemon curd can be kept in the refrigerator for up to a month and in the freezer for up to 4 months.

Notes

Delicious served on or in pastries like shortbread and scones or with ice cream and blueberries.

Keyword custard

SHOP THIS POST

I cannot recommend Azure Standard enough if you are searching for whole natural foods at great prices. They have a huge selection of products and fantastic service. We have been shopping with them for over 10 years.

BAKING INGREDIENTS FROM OUR FAVORITE NATURAL BULK FOOD COMPANY, AZURE STANDARD

Azure Market Coconut Sugar 1 pound, 5 pounds

Azure Market einkorn flour 24 oz, 5 pounds

Avocado oil spray 1 pack, 3 pack

Fresh Lemons, organic 2 pounds

Grass Fed Butter 3x 8oz

Eggs, grass fed – 2 dozen

ROLLING PINS AND BAKING TOOLS

PIN IT FOR LATER

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