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Archive for October 1st, 2018

You guys know of our dear friends, Paul & T, they summer in Wisconsin and winter in Arizona. This year, they decided to sell their Wisconsin home and move permanently to Arizona. They were kind enough to invite us to the Lake House one last time. Because they are imminently selling their home in Wisconsin, we were not able to bring lasting gifts because their trip home to Arizona will be packed solid with whatever they move from their home in Wisconsin. Food is always a good bet with them, so I’ve been experimenting with recipes and this one, I must say is a winner. Don’t skip the drizzle, it just makes it OTT lemony. You have to love lemons to make this tasty treat, or at least, have someone that does. It probably works with lime too, although I haven’t tried it.

I used this recipe as my starting point, I just loved how they looked, with the drizzle and all. Plus, it sounded like they were really lemony, but I wanted to up the ante so I also added a splash of lemon extract as well as lemon zest to the cookie dough. BANG!

Buttery, melt in your mouth lemon shortbread that has balanced sweetness.

Lemony Shortbread Cookies

Makes 54 cookies, about 3 cm x 3 cm

For the original recipe, kindly click here.

To print this recipe, please click here.

Ingredients:

  • 227 g unsalted butter, at room temperature
  • 86 g powdered sugar
  • 5 mL vanilla extract
  • 5 mL lemon extract
  • 5 g lemon zest
  • 240 g AP unbleached flour
  • 56 g cornstarch
  • 2.5 mL salt

Ingredients for the drizzle:

  • 80 g confectioner’s sugar
  • 15 mL fresh lemon juice
  • 5 mL lemon zest
  • water (to thin, if needed)

Directions:

  1. Combine the butter and confectioner’s sugar and beat until light and fluffy. Beat in the vanilla, lemon extracts and lemon zest.
  2. Sift the flour, cornstarch and salt into the butter and mix until a smooth dough is formed. It will take about 1.5-2 minutes.
  3. Between two pieces of parchment, roll out the dough to a 33 cm x 23 cm rectangle and cut into little squares (I did 3 cm x 3 cm), refrigerate cookies on the cookie sheet for 30 minutes. They don’t spread much, so you needn’t leave more than 1 cm between each cookie.
  4. Preheat the oven to 325° F. Bake for 15-20 minutes, you don’t want them too golden because these are pretty if pale white.
  5. For the drizzle, mix the confectioner’s sugar, lemon juice and zest in a food processor and process until smooth and drizzle-able. If necessary, add water.
  6. Allow the cookies to cool completely before drizzling with the lemony mixture.
  7. Allow the drizzle to set at room temperature before stacking the cookies.

Notes:

  • I baked these on a super hot day, not sure why my version took so much longer than the original recipe.
  • I found the original drizzle recipe made way too much drizzle, it has a good lemon flavour and is intended to enhance the shortbread, not overwhelm it so I reduced the quantities by half.

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