What a crazy-windy afternoon it was today! I love this weather.
While the manchild was out for his nap, I whipped these little lovers up for an after-dinner treat. I've only made shortbread cookies once before, and really enjoyed them. I couldn't wait to try shortbread in a different flavor.
Much to my delight, these tasted just like lemon bars! (but without the sticky gooey fingers that come after). The lemon was definitely stronger than I thought it would be, and at first I was nervous while tasting the dough. The cookie's little tanning session in the oven mellowed out that crazy-zingy lemon flavor, and transformed it into a beautifully lemon-kissed cookie - perfect flavors for summertime. Plus, they're little. It only takes a couple small bites to take care of these guys.
Next time I'll double/triple the recipe. It made almost two dozen.... so I'm guessing they'll only last a couple hours when Ryan gets home.
Zesty Lemon Shortbread Cookies
recipe from Donna Hay Magazine
2/3 C unsalted butter, softened
1/3 C + 1 T powdered sugar
1/4 C lemon juice
zest of 2 lemons
1 T vanilla extract
1 3/4 C + 1 t flour, sifted
2 T corn starch
2/3 C powdered sugar (again, for dusting after cooking)
Cream together butter and powdered sugar (the 1/3 C + 1 T) in an stand mixer Add the lemon juice, zest and vanilla and beat until combined. Add flour and corn starch and beat until a smooth dough forms. Turn dough onto a lightly floured surface and divide in half. Place each half into a large piece of wax paper in a log. Roll paper around log, and twist the ends. Place in fridge for about an hour, or until firm.
Preheat oven to 350 degrees. Spray/(or line with baking paper) your cookie sheet. Slice your log into about 1/3 inch cookie discs. Place onto prepared baking sheet and bake for about 10 minutes. Remove from oven and cool on sheet for 5 minutes. Lightly toss the warm shortbread cookies in the extra powdered sugar and allow to cool completely on wire racks.
My recipe has been featured!