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Shortbread cookies hold a special place in my heart for many reasons. I have been eating them my whole life. They remind me of my parents–who are entering their twilight years, and who both love shortbread over all other cookies. I used to relish opening a new tin of Walkers assorted shortbread cookies, carefully selecting different shapes. And I like shortbread because I generally distrust sugar and love butter.

I also like that I don’t mind giving my children a shortbread cookie as a sweet treat since they’re relatively low in sugar (emphasis on “relatively”), yet my kids still see it as a cookie, a treat. They also enjoy helping me make the cookies, which can be whipped up in 30 minutes. Well, full disclosure here, it is currently so hot in Brazil, that by the time I incorporate the butter with the dry ingredients, it has melted so much that I have to chill my dough before rolling, cutting and baking it. But in most parts of the world, shortbread cookies can be made quickly and easily with so few ingredients.

Perhaps the best part about shortbread is that you can add just about anything you want to the dough. Here, the recipe is with fresh-grated lemon zest, but you can add chocolate chips or chocolate chunks, grated orange zest, ginger, lavender, or chopped nuts and dried fruit as seen in my holiday recipe for pistachio cranberry shortbread.

 

Ingredients

8 tablespoons (112 g) unsalted butter, at room temperature or slightly cooler

1/3 cup sugar (also good using just 1/4 cup)

1 tsp pure vanilla extract

zest of one lemon (finely grated)

1/4 teaspoon kosher salt

3/4 cup (140 g) all-purpose gluten-free flour, I like this brand 

1/3 cup almond flour

 

Preparation

In a medium-size bowl, or food processor, combine the butter and sugar until evenly incorporated. Stir in the vanilla extract and lemon zest.

Whisk together the flours and salt in a small bowl and add to the butter mixture. Stir until thoroughly mixed. Turn out onto a floured surface and roll into a rectangle that’s approximately 3/8-inch in thickness. Cut into bars roughly 1.5 inches by 3 inches or use cookie cutters to cut into different shapes. Place cookies on a baking sheet lined with parchment paper.

Bake at 325F for 20-25 minutes or until lightly golden brown on the edges. Allow to cool on the cookie sheet for at least 5-10 minutes before transferring to a wire rack or munching. These cookies keep for several days if you store them in a airtight container after they’re completely cooled.

Enjoy!

 

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