Shortbread Cookies

Shortbread Cookies

 

I was looking for a way to use up some Meyer Lemons that I had, plus I am always looking for way to practice my baking skills.  This recipe is easy, and most of the items you already have in you fridge and pantry anyway.  1 1/2 hrs between prep and cooking time.  The dough itself is a really simple base, and a great catalyst to experiment with complimenting flavors.  I added the juice from the Meyer Lemons (3) to put in the dough base, but made a total of 3 flavors: Thyme, Jelly Center, and glazed.

NEEDS

*PREHEAT OVEN: 350 degrees*

  • Large Bowl
  • Rolling Pin
  • Ungreased Cookie Sheet
  • Cookie Cutter
  • Mixer with Dough Paddle or Large Wooden Spoon

INGREDIENTS

  • 1 Cup Butter
  • 3/4 Cup Powdered Sugar + 1/4cup
  • 2 1/2 Cup AP Flour + 1/2cup
  • 2 Tsbp Dried Thyme
  • 3-4 Meyer Lemons + and Zest
  • 1/2 Strawberry Jam (Room Temp)
  • 1 tsp Vanilla Extract (whole vanilla bean would be awesome for a stronger flavor!)
  1. Cream butter, 3/4 Cup powdered sugar, Vanilla extract, and juice from lemons (Zest first!) together until smooth.
  2. Stir in 2 1/2 Cups of Flour, and fold in lemon zest.
  3. Separate the portion of dough that you intend to use for Thyme cookies. Set aside.
  4. Sprinkle remaining flour unto clean, dry surface.
  5. Roll dough 1/2inch thick. Cut out with desired cookie cutter, and place on cookie sheet.
  6. Squeeze a little more lemon juice on top of each cookie.
  7. THYME: With the dough that you set aside, fold in dried thyme until evenly distributed. Repeat steps 4-5.
  8. JELLY: Stir jam to soften. Make a small indention in the middle of your cookies, and place a small amount of jam (flatten) in the middle
  9. GLAZED: Since there is already lemon juice on top, no need to make a seperate portion of glaze to finish the cookies. Simply sprinkle a little bit of the powdered sugar on top of the cookies with the lemon juice. Baking with will sort of crystallize the sugar and lemon juice.
  10. Bake: 14-16min
  11. Cool: 30min on Rack
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