Shortbread is one of my favorite cookies. I had lemons and coconut on hand so I wanted to see how well they would blend in a shortbread. I’m so glad I did, because these babies are keepers.
I cook mine at 300 degrees because
I’m a rebel I really don’t want them over baked. These have a lot of butter in them so they will brown quickly. The perfect shortbread is not going to be a golden brown. They are done right before they start to brown. Err on the side of under done because they will continue to cook while they sit on the baking sheet.
They have a slight lemon taste that isn’t overwhelming, which is fine with me because it’s really all about the butter! Am I right? Continue reading →