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.
Prep Time 20 minutes mins
Cook Time 6 minutes mins
chill in fridge 1 hour hr
Total Time 26 minutes mins
- 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
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