Lemon Pepper Shortbread Cookies
Servings
36
Servings
36
Ingredients
Instructions
  1. In a bowl, cream butter, sugar & vanilla until light & creamy.
  2. In another bowl, whisk together flour, cornstarch, baking powder, salt, lemon zest & spices.
  3. Add the dry ingredients to creamed mixture alternately with the milk. Combine only until incorporated. Turn dough out onto a work surface & divide in half. Roll each portion into a log about 1 1/2-inch in diameter. Wrap each log tightly in plastic wrap & refrigerate until firm … at least 2 hours or freeze until needed.
  4. When ready to bake, preheat oven to 350 F. Line a baking sheet with parchment paper. Remove the plastic wrap & slice into 1/4-inch thick rounds. Place on baking sheet & bake for 6 minutes, rotate pan & continue baking for an additional 6 minutes. The edges of the cookies will be firm, but the tops will be soft. Cool on a wire rack.