• Prep Time 30 minutes
  • Baking Time 20 minutes
  • Makes about 46 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Shortbread
  • 2 cups butter, softened
  • 1 cup sugar
  • 3 ¼ cups Robin Hood® Original All Purpose Flour
  • ½ cup cornstarch
  • 2 tbsp lemon zest
  • Lemony Glaze
  • 2 cups icing sugar
  • 6-8 tbsp lemon juice

Serving Size: about 46 cookies


Serving Size: about 46 cookies

  • Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
  • Cream butter in a large bowl with an electric mixer on medium-high speed until very light in texture and colour, about 5 minutes.
  • Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes.
  • Combine flour, cornstarch and lemon zest in a separate bowl. Add to butter mixture and mix with an electric mixer on low speed until just combined.
  • Divide dough into 4 pieces. On a lightly floured surface, roll each piece to a ¼” 5 mm) thickness. Cut out shapes using a 2” cookie cutter. Gather up scraps and repeat with remaining dough. Place on prepared baking sheets about 2” (5 cm) apart.
  • Bake in preheated oven 18 to 20 minutes or until bottoms are lightly golden. Let cookies cool 5 minutes on baking sheet. Remove and continue cooling on wire cooling racks.
  • Lemony Glaze: Combine icing sugar and lemon juice. Add juice a little at a time until you get a spreadable consistency. Brush tops of cookies with glaze. Decorate as desired.


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