Ani's Kitchen Stories

This fun lemony butter shortbread cookies are a perfect addition for your child’s evening snacks or can be paired with a cup of tea or coffee. Sprinkles on top of Shortbread cookies makes it look festive yet so simple to prepare with the least minimal ingredients.

Made these shortbread cookies on Children’s Day and in the spirit of fun on a special day made it a colourful one with the sprinkles. It’s a super easy recipe that can be fun activity for kids too.

Here I’ve also used lemon zest and lemon juice a particular variety of fragrant sweet smelling lemon ( gondho raj) that I’ve received from a family friend from West Bengal (India) I’ve even used brown butter to bring out the rich aromatic nutty flavour in the cookie. I’ll definitely not call it a classic shortbread recipe but with the exotic twist, this cookie will stand out in flavour and taste.

To make the cookie look more festive and pretty I’ve used embossed silicone roller which I’ve recently purchased from IKEA. The wooden roller and the embossed silicone will definitely be one of my fav baking tools addition. A delightful purchase for almost half price. Well who doesn’t like discounts?

So without any further delay, let’s head to the recipe.

Ingredients ( 20 to 22 cookies)

•1 cup all purpose flour

•1/3 cup whole wheat flour

•1/2 cup powdered sugar

•1/4 cup brown sugar

•1 tsp vanilla essence

•1 egg

•6 tbsp (unsalted brown butter)

•Zest of 1 lemon

•1 tsp lemon juice

•1/3 cup Colourful Sprinkles

Method:

In a bowl whisk the brown butter, vanilla, sugar & egg along with lemon zest and juice.

Now gently fold in the sieved all purpose flour and whole wheat flour. Gradually add half of the sprinkles and make a dough. Knead it with your hand for 2 to 3 minutes or press with rubber spatula. Then cover & refrigerate for least half and hour.

Preheat the oven to 180 degree Celsius.

Roll the dough on the lightly floured surface or on baking sheet for about 1/4 inch thick. I’ve used silicone mat. Then roll in the heart engraved silicone rolling pins ( optional) Cut out the engraved dough with your desired cookie cutter. Now you can meticulously add the rest of the sprinkles in the cookie.

Then refrigerate for least 10 to 20 mins before popping in the oven and bake it for 10 mins or until done or lightly browned. Cool it in the wire rack. Enjoy.

These short bread cookies can be stored in an airtight container for a week or in the refrigerator for 10 days.