Walnut Meyer Lemon Shortbread Cookies

• Vegetarian

• Produce

  • 2 tbsp Meyer lemon, fresh juice
  • 2 Meyer lemons, Zest of

• Baking & Spices

  • 2/3 cup Confectionery sugar
  • 2 cups Flour
  • 3/4 tsp Sea salt

• Nuts & Seeds

  • 2/3 cup Walnuts

• Dairy

  • 1/2 cup Butter, unsalted

Found on blommi.com

Description

Ingredients

• ½ cup unsalted butter
• ⅔ cup confectionery sugar
• 2 tbs fresh Meyer lemon juice
• ¾ tsp sea salt
• zest of 2 Meyer lemons
• 2 cups flour
• ⅔ cup finely chopped walnuts

Directions

• Cream together the butter and sugar.
• In a small separate bowl mix salt in lemon juice to dissolve then add to butter mixture along with the zest, and mix.
• Add the flour and mix well, then fold in the walnuts as best you can.
• Knead the dough lightly, enough to evenly distribute the walnuts, then split in half and roll into two logs about 2 inches thick. Wrap each log in plastic wrap and refrigerate for 2½ to 3 hours to firm up.
• Preheat oven to 350 degrees and line baking sheets with parchment paper.
• Cut each cookie dough log into slices about ⅜ thick. Arrange on parchment. These shortbread cookies will not expand much at all, but leave a little space between them.
• Bake for 11-12 minutes, then remove to rack to cool.