Grammy's Kitchen · Shortbread · Buttery Lemon Shortbread Cookies with a Glaz
One of 67 shortbread recipes we measured
from therecipecritic.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 95% | 86% |
| total sugar | 83% | 56% |
| leavener | 0% | 0% |
| salt | 1% | 1% |
| acid | 19% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 2 cups softened unsalted butter |
| 200 g | 1 cup powdered sugar |
| 46 g | 3 tablespoons fresh lemon juice (about 1 large lemon) |
| 1 tablespoon lemon zest (about 1 large lemon) | |
| 480 g | 4 cups all-purpose flour |
| 3 g | 1/2 teaspoon salt |
| 2 g | 1/2 teaspoon baking powder |
| 46 g | 3 tablespoons fresh lemon juice (about 1 large lemon) |
| 1 tablespoon lemon zest (about 1 large lemon) | |
| 200 g | 1 cup powdered sugar |
Method: 6 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.