Ingredients

The following ingredients have 30 Servings
  • 1/2 cup unsalted butter
  • 2/3 cup confectionery sugar
  • 2 tbs fresh Meyer lemon juice
  • 3/4 tsp sea salt
  • zest of 2 Meyer lemons
  • 2 cups flour
  • 2/3 cup finely chopped walnuts

Instruction

  • 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 2 1/2 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 3/8" 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.