lemon shortbread

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

1. cream together the butter and sugar until light and fluffy, about 3 minutes. mix in the vanilla and lemon zest.
2. in a separate bowl, whisk or sift together the flour and salt.
3. 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.
4. 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.
5. chill in the fridge for at least 1 hour.
6. preheat the oven to 350F and line a sheet pan with parchment paper.
7. 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.
8. bake for 10-13 minutes, or until the edges are just starting to brown.
9. remove from the pan and cool to room temp.

to make the glaze: whisk together 1/2 cup powdered sugar and lemon juice until the glaze is thin and spreadable. if it's too thick, add more lemon juice, a small amount at a time. if it's too thin, add more sugar until you reach the desired consistency. spread the top of each cookie with glaze using a pastry brush. let the cookies sit for about 30 minutes until the glaze hardens.

2012.05.07 this was delishhh's pick for the secret recipe club!