These buttery shortbread cookies was chosen by Barbara of Bungalow Barbara for this week’s Tuesdays with Dorie. Just perfect for the holidays! Simple in a 2-2-2 sort of way– 2 cups of flour, 2 sticks or butter and 2 egg yolks. Sugar is up to you but the original recipe required 1/2 cup and about a quarter of powdered or decorators sugar and a pinch of salt.  You can definitely play around with this recipe. Make it nutty with pecans or savory with parmesan cheese.  I stuck with the original one and enjoyed its buttery goodness.  Here is a lemon version:


  • 2 sticks butter, room temperature
  • 1/2 cup sugar
  • 2 egg yolks
  • 2 cups flour
  • zest of 1 lemon


  1. Beat butter at medium speed until smooth and creamy. Rub lemon zest  into the sugar until moist and aromatic.  Add to butter and continue beating for a minute. It should be smooth and not fluffy.
  2. Add the flour and then pulse about 5 times on low until well combined (no flour on top). Remove dough from bowl, divide into two and roll into balls.
  3. Shape each ball into a log, size and length will be up to you. Wrap in plastic and refrigerate for at least  3 hours.  I left mine overnight.  At this point, you can keep the dough in the refrigerator for up to 3 days or freeze up to 2 months.
  4. Preheat oven to 350F.  Remove one log of dough from refrigerator and slice into 1/2 or 1/4 inch thick rounds.  Place on baking sheet  lined with parchment or silicone mat.  Leave about an inch in between the round.
  5. Bake for 17 – 20 minutes or until sides are light brown.  Remove from oven and cool for 5 minutes then transfer to wire rack.  Repeat with the rest.
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» pamela said: { Dec 8, 2009 - 11:12 }

I wanted lemon, too. But I was all out and went for orange. Tasty cookie!

» Teanna said: { Dec 8, 2009 - 12:12 }

Great job! And I never even picked up on that ratio! Thanks!

» Claudia said: { Dec 8, 2009 - 05:12 }

Delicious and light-looking. Love the ingredients – yes, lemony sounds perfect.

» Sarah said: { Dec 8, 2009 - 06:12 }

I made the spice version and loved them. I want to try all of the variations, they all sound wonderful. Your cookies look delicious!

» redkathy said: { Dec 8, 2009 - 06:12 }

Oh they look so yummy! I just love you Daring Bakers!

» miranda said: { Dec 8, 2009 - 06:12 }

YUM. This is like an amazing twist on a shortbread. Love it!

» Susan said: { Dec 8, 2009 - 07:12 }

I made the plain version, but lemon as well as spice are next on my list. Yours looks just beautiful!

» The Gourmet Girl said: { Dec 8, 2009 - 09:12 }

These look delicious. Have you considered submitting in Gourmet Girl Magazine’s Virtual Cookie Crawl? for details.

» meatlessmama said: { Dec 9, 2009 - 06:12 }

What a great simple recipe! That’s perfect for keeping on hand and baking in a hurry when guests are coming.

» Drick said: { Dec 9, 2009 - 09:12 }

a shortbread is one of my favorites cookies – not too sweet with buttery goodness … this recipe sounds perfect and with the lemon, even special … like the outside glaze on your cookies….

» Bungalow Barbara said: { Dec 9, 2009 - 12:12 }

Thank you for baking along with me this week!

I love your “cookie tower.” Never noticed the 2-2-2 before — I always think of the basic shortbread recipe as “2-1-1/2″ — 2 cups flour, 1 cup butter, 1/2 cup sugar.

» Alta (Tasty Eats At Home) said: { Dec 9, 2009 - 03:12 }

Ooh, so buttery and delicious! Yum!

» Tangled Noodle said: { Dec 12, 2009 - 09:12 }

What a wonderfully simple recipe and so versatile! I’d have to go with something sweet – I can’t resist.

» Andrea said: { Dec 13, 2009 - 02:12 }

Another awesome post! When I saw the title Sables, I thought of my Mom’s sable hair paintbrushes….. lol!

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