These Meyer lemon shortbread cookies are a fan favorite. Combining our rich and creamy butter with a bright lemon flavor will create a melt-in-your mouth sensation that will have you wanting more! These cookies are great fresh out of the oven or can be kept frozen to enjoy later.


  • 8 ounces Fond O’ Foods German Butter
    Butter should be at room temperature
  • 1/2 cup sugar
  • 2 tablespoons of Meyer lemon juice and finely chopped zest from 3 Meyer
  • 2 cups all purpose flour
  • 1/2 teaspoon salt

Made with FOND O’ FOODS German Butter


Preheat oven 325 degrees.
Line cookie sheets with parchment paper.

Step 1
Sift the flour and salt together and set aside.

Step 2
Beat the butter until creamy, then add the sugar, the lemon juice and zest. Continue to beat until light and fluffy.

Step 3
Gradually add the flour mixture on a lower speed or stir in by hand.

Step 4
Bring the dough together with your hands knead it a little and form it into a disk.

Step 5
Wrap the disk in plastic wrap and refrigerate until firm enough to roll out, about 1 hour.
If it gets too cold to roll out let it sit out at room temperature for a few minutes

Step 6
Roll the dough on a floured surface to about 1/4 inch thick. Cut your cookies out with a cookie cutter and place on the cookie sheets.

Step 7
Chill the cookies on the sheets in the refrigerator for about 15 minutes.

Step 8
Place sheets in the oven and bake for about 15 to 20 minutes. Be sure to turn the sheet pans around half way through baking to ensure even baking.
When the cookies are done the edges of the cookies will be slightly golden in color.

Step 9
Cool the cookies on the cookie sheet.

Store the cookies in a jar or if you wish they will freeze very well.

Made with FOND O’ FOODS German Butter