Buttery Lemon Shortbread Cookies with a Glaze

Buttery Lemon Shortbread Cookies with a Glaze are light and fresh with vibrant sweet and sour flavors that are surprisingly easy to create! Every bite is packed with a burst of lemon flavor and the shortbread has the perfect dense, buttery texture that will make this your new favorite cookie!

For more of the freshness of lemon with the amazing texture of shortbread, try Lemon Tart with a Buttery Shortbread Crust. It is an easy and delicious homemade fresh lemon curd in a buttery shortbread crust.

Buttery Lemon Shortbread Cookies with a Glaze

Warm summer days call for light and vibrant desserts that are both satisfying and refreshing.  Classic shortbread cookies are a tried and true choice with their melt-in-your-mouth buttery texture.  Now, by adding in the subtle lemon flavor and the sweet glaze, this classic cookie becomes perfectly bright.  Calling these the best cookies ever would not be an overstatement. They are heavenly!

Lemon shortbread cookies are perfect for any occasion because of their soft and sweet buttery texture and their inspired lemon zip.  Best of all these crowd-pleasing cookies are simple to make and the dough is easy to prepare ahead of time.  Make a couple of batches at a time and freeze some of the dough until you are ready to bake them.  You will be asked to make these over and over.  So, go ahead and pre-heat that oven and see for yourself how perfect this cookie really is!

Shortbread Cookie Ingredients:

Since this recipe requires no special equipment and all pantry staple ingredients, it makes a great beginner cookie.  Shortbread cookies are tried and true cookies and adding the lemon glaze makes these a new favorite version of a classic cookie!

  • Butter: Binding agent and adds moist, smooth texture and flavor.
  • Powdered sugar: Adds sweetness
  • Flour: Helps thicken the cookie.
  • Salt: Just a pinch to bring out the flavors and balance the sweetness.
  • Baking powder: Leavening agent that helps the cookies rise.
  • Flour: All purpose flour is best for these cookies.


  • Lemon juice: Whisk together with lemon zest and powdered sugar.
  • Powdered sugar: A bit of sweetness in the glaze
  • Lemon zest: This is where the lemon flavor really comes from.  Zest in fine pieces and add more or less according to how lemony you want your glaze.

Homemade Cookie Recipe:

Shortbread cookies are one of the easiest cookies to bake! They come together so fast and you will amazed how simple and delicious they are.

  1. Prep: Preheat oven to 350 degrees. Line your baking pan with parchment paper.
  2. Mix: In a stand mixer or using a hand mixer add the butter and beat until fluffy. Add in the powdered sugar, zest of lemon and juice of lemon.
  3. Combine dry ingredients: In a medium sized bowl combine the flour, salt and baking powder. Slowly add it to the butter mixture and mix until combined.
  4. Roll out dough: Add the dough to a lightly floured surface and roll out to 1/4 inch thick. Using a round cookie cutter cut out the cookies and lay them onto a baking sheet.
  5. Bake: Place cookies in the oven for 10-12 minutes or until lightly brown. Remove and let cool.
  6. To make the glaze: In a small bowl whisk the lemon juice, powdered sugar, and zest of one lemon. Dip the top of each cookie into the glaze and place on a wire rack to set.

Steps to make lemon shortbread cookies.

Tips for the Best Shortbread Cookie:

This familiar dense shortbread cookie is so perfect with the unexpected bright lemon flavor.  My pro tips will help you achieve the BEST cookie ever are easier than you think!

  • Parchment paper: Lining your cookie sheet with parchment paper will save you so much time and help you create the perfect cookie. The parchment paper is naturally non-stick, so you do not have to use any sprays on your pan, and clean up will be so much simpler.  Moving your cookies off the tray and onto a cooling rack will be so much easier as well and your cookies will not crack or fall apart as you move them.
  • Use chilled dough: Once you prepare your dough, place it in the refrigerator to cool for at least 30 minutes before baking. Cooling the dough will keep your cookies from spreading out too much during baking.
  • Know when to take them out of the oven: Pull the cookies out when they start to turn to a light golden brown on the bottom or the very edges. They should no longer be white.
  • Add depth of flavor: Adding spices like rosemary or lavender creates an even more complex flavor in the cookie. Very finely chop these spices before adding them into the dough.
  • Presentation: Play around with different cookie cutters to make a festive display in star shapes or whatever coincides with your theme. Coloring the frosting with bright colors will also liven up any party!
  • Glaze: Apply the glaze while the cookies are still a little bit warm so the cookies don’t crack.

Storing Shortbread Cookies:

These cookies store very well and the dough can be made ahead too.  Keep some of this perfect dough in your freezer and pull it out as needed to bake a last-minute sweet treat!

  • Cookie dough: Roll dough into a log shape or cut go ahead and cut into cookies.  Then place them in the refrigerator or freezer.  If storing in already cut pieces, you will want to separate them with wax paper so they don’t stick together.  The dough will be good for 2 days in the refrigerator or 4-6 months in the freezer.
  • Finished cookies: Be sure your cookies are completely cooled, including the glaze before storing them.  Stack in layers with wax paper between each layer.  They will stay fresh at room temperature for about a week.

Close up on a stack of lemon shortbread cookies.

More Shortbread Cookie Recipes:

  • Samoa Thumbprint Cookies
  • Chocolate Peppermint Dipped Shortbread Cookies
  • Almond Thumbprint Cookies
  • Chocolate Chip Shortbread Cookies
  • Twix Thumbprint Cookies


Buttery Lemon Shortbread Cookies with a Glaze

Buttery Lemon Shortbread Cookies with a Glaze are light and fresh with vibrant sweet and sour flavors that are surprisingly easy to create! Every bite is packed with a burst of lemon flavor and the shortbread has the perfect dense, buttery texture that will make this your new favorite cookie!
Course Dessert
Cuisine American
Keyword buttery lemon shortbread cookies, buttery shortbread cookies, buttery shortbread cookies with a glaze, lemon cookies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 Cookies
Calories 327kcal
Author Alyssa Rivers


To Make the Cookies:

  • 2 cups butter softened
  • 1 cup powdered sugar
  • zest of one lemon
  • juice of one lemon
  • 4 cups flour
  • 1/2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 4 cups flour

To Make the Glaze:

  • 3 Tablespoons lemon juice
  • 1 cup powdered sugar
  • zest of one lemon


  • Preheat oven to 350 degrees. In a stand mixer or using a hand mixer add the butter and beat until fluffy. Add in the powdered sugar, zest of one lemon and juice of one lemon.
  • In a medium sized bowl combine the flour, salt and baking powder. Slowly add it to the butter mixture and mix until combined .
  • Add the dough to a lightly floured surface and roll out to 1/4 inch thick. Using a round cookie cutter cut out the cookies and lay them onto a baking sheet. Bake for 10-12 minutes or until lightly brown. Remove and let cool.

To Make the Glaze:

  • In a small bowl whisk the lemon juice, powdered sugar, and zest of one lemon. Dip the top of each cookie into the glaze and place on a wire rack to set.


Calories: 327kcal | Carbohydrates: 42g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 185mg | Potassium: 59mg | Fiber: 1g | Sugar: 10g | Vitamin A: 473IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg

Roasted Tomato & Sourdough Soup

There are two things we have in spades right now – ripe tomatoes and sourdough bread. Inevitably, this time of year the variations on tomato soups and sauces coming out of the kitchen are many. The other night, I made this. Walking into the kitchen, I imagined building on the idea behind pappa al pomodoro, the tomato-centric, bread-thickened Tuscan classic. We ended up sitting down to a spicy, saffron-smacked stew with a tomato and sourdough foundation dotted with chickpeas. It was a big hit, so I made it again the next day so I could shoot and share it here. If there’s a place where summer eating meets comfort food, this is it.

The tomatoes!

Let’s talk details. Your choice in tomatoes here is key. It’s the flavor base of this soup. Go for the most flavorful, ripe, in-season tomatoes you can get your hands on. Ugly or not-perfect is fine, they’re going to get roasted and blitzed anyway. I save my cherry tomatoes for other uses – salads, roasting, pastas, etc. and opt for medium-sized varietals like Early Girl or San Marzano instead.  

Roasting For Flavor

Here’s roughly what your tomatoes, onions, and garlic should look like after roasting (below). I put the onions and garlic on their own baking sheet in case they cook faster. It makes it easier for you to remove them early if needed. You can certainly do a version of this soup without roasting, but the depth of flavor you get from this extra step is worth it.

The Bread Component

Our “house” sourdough bread is ~60 % whole wheat / rye flour blend, plus a good amount of cooked quinoa. It’s quite hearty and wholesome, and it’s great here. I use heartier whole-grain sourdoughs in soups like this one, or bread-thickened ribollita all the time. I think people worry that they need to use a white loaf (like a ciabatta or “Italian” bread), but you can totally experiment. It might not be typical, but it can be tasty (and more nutritious).  


I was craving something invigoratingly spicy when I threw this together the other night. I was after a straight, direct shot of tomato & spice. That’s why you see a good dose of cayenne in the recipe. I added a bit of saffron because tomatoes and saffron are one of my favorite flavor combinations. That said, there are (of course) endless other directions you could explore! For example: 

  • A more classic flavor profile: dial back the spices, turn up the basil.
  • Add a dollop of harissa instead of cayenne.
  • Use yellow tomatoes + lots of black pepper & experiment with a turmeric-chive-garlic drizzle of some sort.
  • Use some of your corn by adding it with the chickpeas. And for the experimenting bread bakers out there – how about a sourdough with a percentage of cornmeal, whole corn, etc in the bread slot? I’d use something other than a quick bread style cornbread (not enough structure when it hits the soup). 

It’s wild how in my garden there will be a blast of tomatoes for a few weeks and then it’s over in a flash. If you’re looking for other ways to put a dent in your tomato supply right now – some ideas. Try to make the most of them while they’re here. Try a fresh version of this tomato sauce. Use them in a tomato tart. Make this favorite salsa. Or load them into a coleslaw. xx – h

Continue reading Roasted Tomato & Sourdough Soup on 101 Cookbooks

Pinaputok Na Tilapia (Oven-Baked Tilapia)

One of the easiest and healthiest ulam to prepare is this PINAPUTOK NA TILAPIA.

There are many ways to prepare Pinaputok na Tilapia. Some wrap it in banana leaves and fry it in oil. Some wraps it in banana leaves and prefers to grill it. I think baking it in the oven is the easiest way.

The term “Pinaputok” means “to burst”, it refers to the manner in which the tilapia is prepared — bursting with filling inside which makes it flavorful. I prefer filling it with a combination of white onion, red, onion,tomato, and ginger. I think the combination of two kinds of onions make it flavorful.

We had this Pinaputok na Tilapia over the weekend and we paired it with Steamed Okra and Steamed Talbos ng Kamote (Camote Tops) dipped in bagoong (shrimp paste).

We also paired it with this Tinolang Tahong.

READ: Tinolang Tahong

Kayo, anong paborito nyong iluto kapag weekend?



  • 3 medium tilapia, cleaned and scales removed
  • salt to taste
  • 1 white onion, sliced
  • 1 red onion,sliced
  • 1 tomato sliced
  • 1 knob of ginger, sliced

  1. Preheat oven to 350 F
  2. Make a slit on each side of the tilapia and rub about 12 tsp of salt on each side. Let the fish absorb the flavor for about 15 minutes.
  3. Combine the tomato, onion, ginger, and 1 tsp salt in a bowl and mix well.
  4. Scoop the tomato and onion mixture and stuff inside the cavity of the tilapia. Make sure each tilapia is stuffed with the mixture.
  5. Wrap each tilapia in an aluminum foil and bake for 20 minutes.
  6. Remove the tilapia from the oven and serve with toyomansi and steamed vegetable on the side.

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Pinaputok Na Tilapia (Oven-Baked Tilapia) appeared first on The Peach Kitchen.

Jalapeno Popper Stuffed Chicken

Jalapeno Popper Stuffed Chicken is a fantastic dinner recipe – fast and easy. Chicken breasts stuffed with jalapenos, cheddar, and cream cheese, this dish is like a party in your mouth.

Who can resist that melting oozing cheese and bits of jalapeno peeking through?

My family LOVES jalapeno poppers and we order them every chance we get. But those things are usually deep-fried, and I wanted to create a healthier version that we can eat for dinner. We also love stuffed chicken so this is a win-win!

Since the first time I made this jalapeno popper stuffed chicken, it has been on our dinner rotation. Because this is just like the appetizer, but healthier because it’s baked and so fast and easy to put together.

Ingredients in Jalapeno Popper Stuffed Chicken

Chicken Breasts: These are easy to butterfly and stuff and they cook really fast which makes them the obvious choice for this recipe

Cheese: I like using cream cheese and sharp cheddar for creaminess and that melty cheesy flavor

Jalapenos: You can use either fresh or canned jalapenos. If you want to cut down on the heat, just deseed the jalapenos and dice them up. The seeds are where all the heat is

Egg Wash: This is what helps bind the breadcrumbs to the chicken for that crispy outside. I season it simply with salt and pepper.

Panko Breadcrumbs: I love using panko breadcrumbs instead of regular breadcrumbs every chance I get. They become super crispy when baked or fried. I season these with salt and a little paprika before using these to dredge the chicken breasts.

Butter: Right before baking, brushing the breasts with a little melted butter adds flavor and also helps the breadcrumbs become crisp and golden brown. You can just spray butter or oil too.

Cooking Chicken

  • It’s important that you preheat your oven before baking the chicken breasts. If you don’t, the breasts will stay in for longer and finally end up becoming a little stringy or stay undercooked. A preheated oven will ensure that they are cooked evenly.
  • Every time I cook chicken, I also like to use a meat thermometer to check if the meat is cooked properly. This really takes the guesswork out of cooking chicken. You want the internal temperature of the chicken to be 165 degrees when you check the thickest part of the breast.
  • Chicken breasts take only 20-22 minutes in the oven, which makes this recipe really fast to put together.

While the breasts are cooking, I like to quickly put together a side salad to go with it. Trust me when I say – everyone will be fighting over this dish, so maybe make extras! This disappears fast!


Jalapeno Popper Stuffed Chicken

Jalapeno popper stuffed chicken is a really fast and easy recipe that’s perfect for a weeknight. Chicken breasts are stuffed with a mixture of cream cheese, cheddar and jalapenos and baked to perfection.
Course Main
Cuisine American
Keyword chicken, jalapeno popper stuffed chicken
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 4 people
Calories 638kcal


  • 4 Chicken Breasts boneless, skinless
  • 1 cup Cream Cheese at room temperature
  • 1/2 cup sharp Cheddar shredded
  • 2 Jalapenos deseeded and diced
  • 1 Egg
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper ground
  • 1 cup Panko Breadcrumbs
  • 1/2 teaspoon Paprika
  • 2 tablespoons Butter melted


  • Preheat oven to 200F.
  • Slice each chicken breast lengthwise 3/4th of the way so that its butterflied but not sliced completely in a way that you create a pocket.
  • In a bowl, mix together cream cheese, cheddar and jalapeno and set aside. In another bowl, whisk together egg, salt and pepper and set aside. And in a third bowl, mix breadcrumbs, salt and paprika and set aside.
  • Stuff the chicken breast with the jalapeno mixture and secure the edges with a toothpick. Repeat till all the chicken breasts are stuffed.
  • Sprinkle salt and pepper on both sides of the breast and then dip each breast first in the egg mixture and then dredge it with breadcrumbs.
  • Place these prepared chicken breasts on a baking sheet and brush the top with melted butter. Bake for 20-22 minutes till the internal temperature of the chicken is 165F. Serve hot.



Calories: 638kcal | Carbohydrates: 14g | Protein: 58g | Fat: 38g | Saturated Fat: 19g | Cholesterol: 278mg | Sodium: 1289mg | Potassium: 990mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1404IU | Vitamin C: 11mg | Calcium: 202mg | Iron: 2mg

How To Keep Your Kitchen Free From Pests

Your kitchen is your favorite spot in the house. It is where you express your creativity in your cooking and feed your family. It’s your family’s gathering place and where much of your home life is lived.

Unfortunately, pests also love to spend their time in your kitchen. After all, this is where they have easy access to the food they need to survive. Cockroaches, fruit flies, rodents and more will be attracted to the food and cooking residue and can ruin your otherwise perfect kitchen.

It’s not only a nuisance, it is also unsafe. Many of the creatures bring disease with them and can spoil your food before you even get a chance to eat it.

In this article, I will go over how you can get rid of pests from your kitchen and keep it pest free going forward.

1 – Get it professionally treated

Sure, you can go to the supermarket and pick up some bug spray and feel like you’ve solved the problem. The reality is that there is more going on behind the scenes that you may not see and your home remedy might not work effectively.

If you want to be 100% sure then you should hire a professional to come and take a look at the situation. An exterminator Tampa or wherever you live can come and use their tools and expertise to identify how bad your infestation is and take measures to eradicate it.

They will be able to give you advice on how to create a pest free kitchen afterwards too.

2 – Preventative measures

The best way to deal with pests is to ensure they don’t get in to begin with. Prevention is always the best way to solve a problem even before it happens.

There are a few ways that you can make sure that your kitchen is not a welcoming area for bugs and rodents.

First, start by making sure they can’t enter your house. And not just the kitchen as they will make a beeline for the kitchen as soon as they get in. This is where they will find the food so it doesn’t matter where they enter the house.

Go around the perimeter of the house and look for any cracks. You can usually find some spots where bugs and rodents can get in where the foundation meets the walls. Also around any electrical boxes and the eaves and around gutters.

Also, check around the roof as there could be spots around the chimney and vents where bugs and even squirrels can get inside your home.

Seal up these cracks and you should be able to keep them out.

3 – Protect your food

Make sure to keep all of your food sealed in airtight containers. This is an ideal way to keep your flour moth free and your pasta from getting eaten by cockroaches.

Never keep anything in the box either. Things like cereal or snacks will get eaten through by eager mice with sharp teeth. You may not even realize that they are being eaten either until you take the box out of the cupboard.

Put fruit in the fridge to prevent fruit flies from getting them. And seal up your trash can so they can’t find a way to eat what’s left in there. A tight fitting lid will work.

4 – Keep it clean

I am sure that you keep your kitchen surfaces clean and spotless, but I also guarantee that there are spots that are not nearly as clean as you think.

Behind your stove, it is surely very greasy and there is some residue of things that escaped while you were cooking. You may not have even noticed that any food managed to make it behind there, but if you move things around you will see it is not as clean as you had suspected.

Also look behind your fridge and pull any counters away from the wall if possible and you will find some easy snacks for pests that need to be removed.

5 – Use some traps

If your place is clean and you don’t feel the need for a professional, then by all means see if some traps or poison will do the trick. The best kinds of traps are the ones that allow the offending bug to pass through and go back to the rest of the bugs. Then he passes the poison onto everybody and kills the whole lot.

This is a better solution than laying poison out that can be eaten by pets or children by accident.

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