Wednesday, May 22, 2013

Lemon Shortbread Cookies

Last week I posted the Lemon Meltaway Cookie recipe, so I thought that this week I would post the amazing cookie that we replaced it with. The recipe for this cookie came together quite by accident. Instead of doing the usual creaming of butter and sugar, this was accidentally all dumped into the mixing bowl and mixed together, the result is an amazingly yummy, tender cookie!

Lemon Shortbread Cookies
Tatyana Thompson

2 sticks butter - room temperature
2 cups cake flour (all purpose works too!)
3/4 cup sugar
1/2 tsp baking powder
1 tbsp lemon emulsion or extract (We use emulsion for the better flavor it gives. available at kitchen specialty stores.)
1/2 tsp vanilla

Lemon Icing

Icing Ingredients

Powdered Sugar
Lemon Juice
Yellow food coloring, if desired



Combine all ingredients in a stand mixer until blended. Form dough into balls, then press down the palm of your hand to shape the cookies. Bake at 325 for about 18 to 20 minutes. To keep these soft, make sure not to over-bake.

Let them cool completely. You can drizzle with lemon icing if you want to. 

To make icing, simply put some powdered sugar in a bowl, add some lemon juice and food coloring, mix until not lumpy. You can't mess this up, you can add more lemon juice to get the sugar not lumpy and if it ends up too runny, you can always add more powdered sugar. 




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