Hot toddy shortbread cookies

Prep 25 min
Total 1 hour 50 min
Makes 34

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3 cups
all-purpose flour
2 tbsp
1/2 tsp
1/4 tsp
1 1/2 cups
unsalted butter, at room temperature


1 cup
1 tbsp
2 tbsp


  • PREHEAT oven to 350F. Position racks in top and bottom thirds of oven. Line 2 baking sheets with parchment.
  • STIR flour with lemon zest, salt and cinnamon in a medium bowl.
  • BEAT butter with sugar in a large bowl, using a wooden spoon, until smooth, 1 min. Gradually stir in half of flour mixture, until just combined. Add remaining flour mixture, kneading with your hands, until dough forms a ball.
  • ROLL out on a floured counter until 1/4 in. thick. Cut out cookies with various shapes of cookie cutters. Arrange on prepared sheets, 2 in. apart. Cookies will spread as they bake.
  • BAKE in top and bottom thirds of oven, switching sheets halfway through, until edges are just golden, 12 to 15 min. Leave on sheet for 5 min, then transfer cookies to a rack to cool completely.
  • WHISK icing sugar with lemon juice and whisky in a medium bowl until smooth. Using a spoon, drizzle glaze over cooled cookies. Let stand until glaze is firm. Cookies will keep well in an airtight container up to 1 week, or freeze up to 1 month.
  • Visit our Holiday Cookies page for 160 recipes


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