Lemon Shortbread Cookies
- ¾ pound butter, room temperature
- 1 cup granulated sugar
- 1 teaspoon Mexican Vanilla
- Zest of 2 lemons
- Juice of 2 lemons
- 3 ½ cups all-purpose flour
- ¼ teaspoon salt
Using your rasp, zest two lemons. Using your reamer, juice the lemons and strain the seeds and pulp out.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar till they are combined. Add the zest, 1 teaspoon of lemon juice, and vanilla. In a medium bowl combine the 3 ½ cups of flour with the salt. Add to the butter mixture about a cup at a time. Mix on low till it all comes together.
Layout two sheets of wax paper. Taking half of the dough massage it into a 1 ½ inch width roll. Roll it up in the wax paper and place flat in the fridge for at least 2 hours. Repeat with the other dough.
Preheat the oven to 350°.
When you’re ready to bake the cookies, remove the wax paper and cut into ¼ inch slices. Place on an ungreased baking sheet. Bake for 10 to 12 minutes until golden around the edges and firm. Remove to a rack to cool.
- 4 cups confectioners’ sugar
- ½ cup butter
- Reminder of the lemon juice
- 2 teaspoons meringue Powder or powdered egg whites
- 2 tablespoons water
In an electric mixer fitted with the paddle, cream the butter and sugar. Add the remaining juice of the lemons, the Meringue powder and water. Mix till you get the consistency needed to decorate your cookies. Load up your squeeze bottle or decorating bag and make ‘em pretty. Dry overnight.
Orange Chocolate Shortbread Cookies
- Replace the lemon zest with the zest of an orange.
- Add 2 teaspoons Quintreau
- 1 bag Ghirardelli chocolate chips
- 3 Tablespoosn of butter
In a double boiler, add the butter and chips to the top of the boiler. Stir till all is melted. Use a spoon to place on top of the cookie and using the bottom of the spoon spread in a circle. Let them sit over night.
Store with wax paper inbetween.