the best cookies i ever made were chocolate chip shortbread at christmas. i got phone calls asking for more shortbread. so yea, it's my go-to from now on.
i had 1 lemon leftover from last week's lemon cake, and i needed cookies in a pinch...plus these were sitting on my "to make" list, since the chocolate chip when i knew i wanted to try these with lemon - it's jason's favorite - and they didn't disappoint.
they're a breeze to throw together and nothing is easier than slice and bake.
i finished them off with a nice, thin, tangy lemony glaze.
next time i'm gonna try lime. and replace the vanilla with juice for even more citrus goodness!
you can use the base - without the lemon zest - for a plain shortbread or add your favorite mixin. for the chocolate chip ones, i mixed in 1 and a half cups at the end.
the best ever shortbread
adapted from Ina Garten
makes 30 2" cookies
12 tablespoons (1 & 1/2 sticks) butter, room temp (this is very important, the butter needs to cream with the sugar)
1/2 cup granulated sugar
1/2 teaspoon vanilla
zest of one lemon
1 3/4 cups all purpose flour
1/4 teaspoon kosher salt
- cream together the butter and sugar until light and fluffy, about 3 minutes. mix in the vanilla and lemon zest.
- in a separate bowl, whisk or sift together the flour and salt.
- add the flour & salt to the butter mixture. mix on low speed until it comes together into a dough. it will take a minute, but it will come together.
- roll into a log about 2 inches in diameter (roll it wider or skinnier depending on how big you want your cookies). roll the log in some wax paper.
- chill in the fridge for at least 1 hour.
- preheat the oven to 350F and line a sheet pan with parchment paper.
- slice the log into 1/4 inch slices. place the slices on the sheet pan. they don't spread much, so they can be pretty close together.
- bake for 10-13 minutes, or until the edges are just starting to brown.
- remove from the pan and cool to room temp.
2012.05.07 this was delishhh's pick for the secret recipe club!