I’ve wanted to make lavender shortbread cookies since the beginning of the school year. Ever since my friend Hannah mentioned that she had made some, I hankered to make my own cookies. However, I was held back by my inability to find dried lavender at a store near me. Living in the middle of Baltimore doesn’t make it super easy to find niche ingredients so I put my desire for lavender cookies on the back burner because I knew it would be hard to find what I needed. However, on a recent weekend trip into Virginia, I found a great spice shop that had a huge selection of niche spices! It was a great find and they ship nationwide so I may come back for more! However, now I am left with more dried lavender buds than I think I’ll ever be able to use because I bought an 8 ounce bag…I guess I’ll just have to be creative and find other ways to incorporate them into my cooking! After finding the lavender at last, I told myself that it was time to make my lavender shortbread dreams come true!
As with most floral flavors like rose or elderflower, lavender can pack a punch and if too much is used, the food or beverage item with the flavor may end up tasting soapy. Thankfully, that was not the case with these cookies! I’m also extremely fond of lavender lattes which may make me more disposed to enjoy other food items with lavender in them. This recipe is a straightforward shortbread recipe and includes steps for chilling and rolling out the dough. I was a little overly enthusiastic when microwaving my butter so I ended up chilling for longer than the original recipe. The first step in the recipe has you blend the lavender buds with sugar in a food processor. If you don’t have a food processor, a mortar and pestle could do the trick to blend the two. What you’re really trying to avoid is biting a chunk of lavender by itself. If you don’t have a mortar and pestle, rubbing the lavender with the sugar in between your fingers will do the trick to imbue the sugar with a mild lavender flavor. If you opt for the rubbing, you may want to try to chop up the buds just to avoid eating one whole. Otherwise, I think this recipe turned out great for me and if you have any suggestions on recipes to use up the rest of my lavender, add a comment below! Happy baking!
Lavender Shortbread Cookie Recipe
8 ounces (1 cup or 2 sticks) unsalted butter, at room temperature
2 teaspoons dried culinary lavender bulbs
1/2 cup sugar + extra for dusting before baking
2 cups All Purpose flour
1/2 teaspoon salt
Blend together the sugar and lavender in a food processor or blender for about 30 seconds.
Cream the butter in a separate bowl by itself then add the lavender/sugar mix. Mix until well-combined. Add in the flour and mix until smooth and there are no lumps.
Remove the dough from the bowl and place on to plastic wrap. Cover with an additional sheet of plastic wrap and shape into a disk. Let chill for 30 minutes or more in the refrigerator before the next step.
Remove the dough from the fridge. Sprinkle some flour onto a hard surface and place the dough disk on top, removing the plastic wrapping. Using a rolling pin, roll the dough out to 1/4 inch thickness. Use a cookie cutter or your hands to cut out shapes and transfer cut out cookies to parchment paper. Let chill on cookie sheet in the refrigerator for 30 minutes or more. (I used a random plastic bit in my kitchen to cut out my cookies and it turned out well so be creative!)
Preheat the oven to 300F. When ready to bake, remove the cookies from the fridge. Setting down the sheet, take some sugar and sprinkle it in an even layer on top of each cookie. After the sugar coat, bake in the oven for 20-25 minutes or until lightly golden on the edges and aromatic. (You should smell butter more than lavender if you’re relying on your nose)
Remove the cookie sheet from the oven and let cool. Enjoy your cookies!
Makes about 24-30 cookies depending on thickness and shape.
I made these little delights a few weeks ago and wanted to post the recipe just in time for Easter or Passover. These macaroons are delicious little mouthfuls that are perfect for any occasion as spring creeps into our lives. I’ve been so desperate for some sunshine or even blooming flowers so I’ve been baking a lot of really light summery things lately. With their strong lemon flavor, these fit the bill! The original recipe was from the New York Times but I modified it quite a bit. These are a take on the traditional almendrado cookie of Spain which is a cookie made from blanched almonds and heavily whipped egg whites. While made of the same ingredients as macarons, the Spanish cookie is nothing like its French cousin but is still a treat! Almendrados are traditionally flavored with cinnamon and I was delighted to come across this lemon flavored variation.
In reality, these cookies are much simpler to make than the typical almendrados. It’s made of five ingredients and comes together in less than fifteen minutes. The longest part of this recipe is the chilling period between preparing the dough and baking. The chilling period is meant to help dry the cookies out but chilling your cookies also gives the ingredients time to combine into deeper flavors. The original recipe called for chilling for twelve hours or overnight but I’m impatient and I shortened it to six hours. You can do it for the whole twelve hours if you’d like but I thought it wasn’t necessary to wait! The recipe also calls for the zest of one lemon. I used the equivalent of four tablespoons. I love lemons and I will often zest my lemons as soon as I get them and freeze the zest in the little sauce containers you get from eating takeout. This has worked really well for me because I adore strong lemon flavoring and I’ll often just take a container out from the freezer and use the whole thing. I would recommend trying it because it can help to preserve the delicious flavor from summer lemons well into the winter. Let me know if you try this recipe, I really hope that you do! It’s delicious and a nice mouthful of sweetness for the lingering chilly wintery nights that we’re having these days! Happy baking!
Almond Lemon Macaroon Recipe
160 grams (1 2/3 cup) almond flour (Original recipe calls for grinding your own blanched almonds but that is time consuming and a LOT of work)
150 grams (3/4 cup) granulated sugar
1 large egg
Zest of 1 lemon or 4 tablespoons of lemon zest
Additional 50 grams (1/4 cup) granulated sugar for topping
About 30 almonds for decoration
In a bowl, combine the almond flour, granulated sugar, and lemon zest. Add the egg and mix well. Alternatively, use a food processor to combine ingredients.
Wrap and refrigerate for at least 6 hours.
Preheat oven to 350F and line a cookie sheet with parchment paper. Put the additional 50 grams of sugar into a bowl.
Tear off pieces of dough (about the size of a walnut) and roll into a ball. Roll in the sugar and press an almond into the top until it is half buried in the dough. Aim the pointy part of the almond into the dough.
Bake cookies 8-10 minutes until the barest hint of color shows on them. Cookies should still be a little soft when removed from the oven so they don’t harden too much. Cool completely and store in an airtight container. Enjoy!
As a kid, I was NOT the biggest fan of oatmeal cookies. Or anything to do with oatmeal for that matter. I HATED it. Maybe because it got too mushy easily or just seemed vaguely healthy, I couldn’t stand it! However, as an adult, I LOVE oats and all of their many uses in my baked goods. These cookies are absolutely delicious, especially straight from the oven! This recipe makes about 48 small cookies and if it was up to me, there wouldn’t be any left by now! These cookie are also part of my new quest for durable and mail-able baked goods! This recipe was from Antoni Porowski’s cookbook, “Antoni in the Kitchen”. Antoni is most well-known for his role in Queer Eye on Netflix specifically for his guacamole and other cooking skills. His original recipe looked delicious but I didn’t have all the ingredients on hand so I had to get a little creative with my substitutions and ended up making a somewhat similar cookie. The way I’ve been describing it to my friends has been a coconut-oatmeal-raisin-chocolate-cardamon cookie; a bit of a mouthful if you ask me! Antoni’s original recipe called for candied ginger along with all the other ingredient so feel free to add that instead of raisins if you’d like!
Honestly, another super simple cookie recipe. It takes a little bit of time to assemble because of the laundry list of ingredients but it’s worth the effort! I made these on a recent snowy day and they were just the thing to warm up my frozen self! If you do have any issues getting all the ingredients, I would recommend checking out the New York Times Cooking website for a good substitution guide. Otherwise, just go with your gut! However, do not leave out the cardamon. It adds a wonderful warmth that really makes the cookie and I couldn’t imagine a worthy substitution. Also, cardamon is a great spice to have on hand regardless because of the flavor punch it adds to any recipe. Also, the pecans need to be roasted for this recipe. It really helps to bring out the flavor of the pecans and is easy to do; there are instructions in the first step of the recipe. I’ve been doing the roasting first thing in the morning so that the pecans are cool by the time I get to baking. I hope you enjoy these cookies just as much as I did and happy baking!
Cardamon Cowboy Cookie Recipe
114 grams (1 cup) pecans
198 grams (2 cups) old fashioned oats
150 grams (1 1/4 cup) All Purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 teaspoon ground cardamon
170 grams (12 tablespoons or 1 1/2 sticks) unsalted butter
257 grams (1 cup + 3 tablespoons) packed light brown sugar
2 large eggs, room temp
1 teaspoon vanilla extract
120 grams (1 cup) bittersweet chocolate chips
138 grams (3/4 cup) raisins
26 grams (1/2 cup) shredded unsweetened coconut
Heat oven to 350F with the rack in the middle of the oven. Once heated, roast pecans for 8 minutes or until fragrant. Once cool, coarsely chop.
Whisk together oats, flour, baking soda, salt, and cardamon in a medium bowl. In a separate large bowl, beat together the butter and sugar. Add eggs and vanilla and beat until blended. Add the flour mix to the butter bowl and beat slowly to combine. Fold in the chips, raisins, coconut, and pecans.
Cover and refrigerate for at least 30 minutes or overnight. This is to let the flavors ferment. If chilling overnight, let the dough stand at room temperature for 45 minutes before scooping.
When ready to bake, preheat oven to 350F with racks in the middle and lower thirds of the oven. Line cookie sheets with parchment paper.
Drop dough in heaping tablespoons (this made cookies that were a little small for me so try two tablespoons) and make sure dough is spaced an inch or two away from other dough balls. Bake for 14-16 minutes, rotating the pans halfway through the baking time. Let cool on the pan for five minutes then use a spatula to transfer to wire racks to cool completely. Please use a spatula, my fingers got very burnt on the molten chocolate on the sides of the cookies.
These lemon shortbread cookies are great! It could be argued that they’re just a cookie lemon bar but I love them! As some people may know, my new quest is trying to figure out which of my recipes do well when mailed across the country. Some lucky readers will even get to taste these once they make their way through USPS. I wouldn’t count on the reliability of the post in the US at the moment but I’m always willing to try something new. According to the online news sources that I read, the best baked goods to ship across the country are dense and hardy. I can vouch for the density of the cookies, but I’ll have to ask the recipients about their hardiness! I’m hoping that they stand up to the test of the mail but we’ll see! Obviously, once I heard that I needed to make something dense, I HAD to look for new recipes rather than use the old favorites. If these do ship well, I may experiment with those too! So here’s hoping to a problem-free transport process!
These cookies are very easy shortbread cookies. They’re “press-in” shortbread which means that you select the tin of your choice and press the dough in; no rolling out needed! It’s a super simple recipe and I would recommend doing it with your little ones if you have any. In about fifteen minutes, I was able to go from prepping my ingredients to putting the dough into the oven. The recipe calls for using a nine inch square tin however I am somewhat limited by my kitchen storage space so I used my nine inch cake round instead! It worked out really well and like the nine inch square pans, you just need to be careful to distribute the dough evenly as you press it in. If you have any spots that are a lot thicker than the rest of the recipe, they won’t bake properly and will mean that the rest of the dough may burn while you’re waiting for that spot to cook. Again, this recipe is really easy so that’s probably the only part that you could mess up. I hope you enjoy these as much as I did and happy baking!
No Roll Lemon Shortbread Recipe
149 grams (3/4 cup) granulated sugar
2-3 tablespoons lemon zest (roughly the zest of one or two lemons) I like mine really lemon-y so I just pour in the zest
340 grams (3 sticks or 1 1/2 cup) unsalted butter, softened to room temperature
1 teaspoon pure vanilla extract
1 teaspoon fine sea salt
390 grams (3 1/4 cup) All Purpose flour
Preheat oven to 350F and line a 9 inch pan with parchment paper. Don’t just butter or grease, it will prevent the cookies from baking, use paper or a silicone mat inside the tin if you have an appropriately sized one.
Combine sugar and lemon zest with your fingers in a medium bowl. Rub the lemon zest into the sugar with your fingers until fragrant.
In a larger bowl, combine the butter and lemon/sugar mixture. Once combined and fluffy, mix in the vanilla and salt.
Add flour and mix until just combined. Will be thick.
Press into an even layer in the prepared pan. Prick every inch or so (I forgot this step but try to if you can, it’ll help it to bake through)
Bake 30-35 minutes, until just golden. Remove from the oven and let cool 10-15 minutes before cutting or serving.
I love the holidays, covid or not, because of all the baking! I absolutely adore having a seasonal reason to bake and there’s nothing that cheers me up more than some lovely Christmas cookies. I always make a ton of cookies from different recipes around the holidays and these are the results of my latest experiment! I’m so lucky that this recipe worked out, it’s from the Wall Street Journal and I have NOT had good luck with some of their recipes. This past year, I’ve had a hard time with snicker-doodles and these were a perfect recipe for someone who regularly messes up the more delicate snickerdoodle. I love the spices mixed into the dough for snicker-doodles and this recipe provides the same spices with a bit more of a punch. The article that I got the recipe from described them as Jamaican snicker-doodles but I would describe them more like gingerbread snicker-doodles. They’re hardier cookies and the article recommended shipping these out to relatives as they would hold up better in the shipping process. I would have shipped some out had any made it out of my kitchen! They were so delicious that my family and I ate them all up within the week. I’m excited to make this recipe for many years to come, it’s amazing!
This recipe makes about twenty four cookies and the original recipe recommended doing 3 ounce dough balls for the cookies. I halved that amount to about 1.5 ounces per cookie and found that the smaller size works better for me. 3 ounce cookies would have been too big for my family and I but it may be just the right size for some! The true star of the recipe is the spices but we cannot neglect the hidden hero, cream of tartar. Cream of tartar is a byproduct from wine-making and it’s a chalky powder that winemakers will scrape from their barrels after they’ve removed the wine. Cream of tartar acts as an acid, balancing out the spreading tendency of the sugar and butter, and keeps the cookie together in the baking process. If a recipe calls for cream of tartar, if you don’t have any, go get some. It’s not worth it to try and substitute another acid like lemon juice, it just doesn’t work right. I am speaking from personal experience because I attempted to substitute lemon juice in several batches of snicker-doodles and they spread horrifically. I had to scrape the cookies off the baking tray and was very distraught. But we all fail during baking and I’m taking advantage of this never ending year to try and branch out in my baking despite the potential for failure. So I hope that you have some cream of tartar at home and can make these cookies for yourself and your family this holiday season! Happy baking!
Bulla Cookie Recipe
For the Dough
330 grams (2 3/4 cup) all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
8 oz (2 sticks) unsalted butter at room temperature
297 grams (1 1/2 cup) granulated sugar
54 grams (1/4 cup) light brown sugar (if using cups, pack the sugar down)
2 large eggs
For the Sugar Topping
99 grams (1/2 cup) granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
To make the dough, first combine the dry ingredients (from flour down to ground pepper). Mix well with a fork.
Beat together butter and sugars until light and fluffy, 3-4 minutes in a mixer and longer by hand. Scrape the bowl and mix again for less than a minute. Beat in eggs one at a time until mixed completely.
Add in dry ingredients in one or two additions to the butter/sugar mix. Mix on low until just incorporated, try not to over mix.
Scoop out dough, about 1.5 oz each, and roll into a ball. Grease several containers and place the dough inside. Cover and refrigerate at least 3-4 hours, ideally chilling overnight. The dough can also be frozen at this stage as well and it keeps for 3 months in the freezer.
When ready to bake, preheat the oven to 375 and make the sugar topping by combining all the ingredients. Line two cookie sheets with parchment paper.
Roll cookies in sugar topping and make sure they are completely coated. Place on sheets with at least 2 or 3 inches in between cookies and bake 10-14 minutes. (If your oven runs cold, bake 14 minutes) If baking from frozen, bake an additional 2-3 minutes but be sure to watch the cookies to prevent them burning.
Let cool to room temperature on a wire rack and enjoy! They stay good for 5 days in a airtight container.
These cookies are a little more laborious than my preferred cookie recipes but it is totally worth it! I’ve never made button or thumbprint cookies but I thought I’d give it a try! I was super pleased with the way that these came out! Normally, molasses and other liquid sweeteners like honey have a tendency to spread the dough as it bakes and it can create really moist but very flat cookies. These cookies are fantastic and moist but hold their shape very well. I think they’re really cute and they’d make a great cookie for a holiday cookie exchange once we don’t have to worry about covid-19.
The trick here is the two-hour chill in between making the dough and baking it. It may be tough to wait if you’re impatient like me but I found that taking a nice long walk made the two hours pass by in a breeze! The cookie also uses two different kinds of sugar, brown and turbinado or raw sugar. The difference is that the “raw” sugar comes in large, golden crystals that the dough is rolled in at the end to create a distinctive “sparkle” on the outside. Rolling them in the “raw” sugar is an easy way to give them a little pizzaz. This “raw” sugar is available in most grocery stores in the baking aisle, you just may have to hunt for it a little bit. I also filled these cookies with two different fillings. If you look closely at the pictures, there’s a slight color difference that gives it away. For about half, I used leftover chocolate ganache from my Chocolate Cake recipe from a couple weeks back. For the other half, I used the filling from the recipe. Below, I’ve doubled this amount because the original recipe amount only filled half of my cookies… They’re easy to overfill so go easy on the filling at first, you can always go back in and refill if needed. I hope that you find this recipe as delectable as I did and happy baking!
Spiced Molasses Chocolate Buttons Recipe
For the Dough
195 grams (1 1/2 cup +2 tablespoons) All Purpose flour
35 grams (6 tablespoons) unsweetened cocoa
3/4 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
142 grams (10 tablespoons) unsalted butter, at room temperature
106 grams (1/2 cup packed) dark brown sugar
1 teaspoon vanilla extract
1 large egg
85 grams (1/4 cup) molasses
100 grams turbinado sugar to coat
For the filling
57 grams (1/3 cup) bittersweet chocolate (I used semisweet chocolate chips and it seemed to not be too sweet)
28 grams (2 tablespoons) unsalted butter, chopped into smaller pieces
1/2 teaspoon molasses
Sift together the flour, cocoa, cinnamon, baking soda, salt, ginger, and all spice in a medium bowl.
Beat together butter, sugar, and vanilla until light and fluffy in a separate, large bowl. Beat in the egg until well mixed then add and mix in the molasses.
In two additions, mix together the dry and wet ingredients in the larger bowl until well-blended. Scrape the bowl then refrigerate the dough in the bowl for two hours. To retain the moisture, cover with cling wrap.
When ready to bake, line two baking sheets with parchment paper and preheat the oven to 350F.
Pour turbinado sugar onto a plate or bowl. Using a tablespoon scoop, scoop and portion the dough into balls. Roll in the sugar until covered completely. Place on the baking sheet about 1 1/2 inch apart. (They spread while baking but not by much)
Bake until set around the edges but still soft in the middle, 10 or 11 minutes depending on the strength of your over. Remove from oven and using a spoon, create a deep indent in the middle of each cookie. Return the cookies to the oven and bake 5-6 minutes more. Remove from the oven and let the cookies cool on the pans on a wire rack.
To make the filling, place the chocolate and butter together in a small microwave safe bowl and microwave in thirty second intervals until melted. Mix well between intervals (I have a terrible microwave and it only took me a minute to melt it) Once melted and mixed together, stir in the molasses.
Transfer the filling to a ziplock bag or a pastry bag. Snip a corner off the ziplock bag and fill each cookie. Let sit at room temperature until the filling is firm. Enjoy!
Oh my gosh is it shortbread??? Again?? When does the obsession with shortbread end you may ask??? My answer at the moment is never!!! As a kid, I really hated the short texture in cookies where they just crumbled apart in my hands. I always preferred my cookies soft and honestly, I still like my chocolate chip cookies a little under baked so that they stay soft for days! However, I think shortbread reminds me so much of the Great British Baking Show and I refuse to watch the newest season without my mother present, so I’m compensating by making as much shortbread as humanly possible. Shortbread is also a celebration of simplicity with a huge flavor packed inside each cookie! I never appreciated nuance in my cookie but I’m really starting to, especially with the quantity of cookies that I’ve been making lately!
I actually made this recipe about a week before I choose to post about it because I wanted some time to experiment with the recipe a little bit. This recipe is originally from King Arthur Flour where it was credited to Alyssa Rimmer of Simply Quinoa! So you can thank Ms. Rimmer for the original recipe and myself for a few modifications. When I made it the first time, it was really heavy on the cinnamon and pecan but lighter on the maple. I had chosen these cookies for their maple flavoring and was disappointed when they didn’t deliver as much punch as hoped for in the maple department. As much as I complained about it not going as perfectly as I wanted, my boyfriend still taste-tested as many as he could get his hands on! So obviously, there are fans of the original recipe but I’ll be putting my variations next to the recipe below. I replaced the confectioners sugar with maple sugar and doubled the amount of salt. I thought it was missing salt from the original recipe but a doubled amount may be too salty for some. These are also a super quick cookie to throw together, so the opportunities to modify the recipe just a tad to your taste are only limited by your quantities of the ingredients! Let me know what you think of recipe or any of the modifications in the comments below! Happy baking!
I am so excited to finally have maple shortbread cookies that have worked! For several weeks, I’ve been baking and baking trying to find a good maple shortbread recipe. I’ve never been the biggest fan of shortbread but I’ve recently become absolutely obsessed with the crumbly crunch of these cookies. They remind me a lot of the Great British Baking Show because they seem so quintessentially British. For several weeks, I’ve been trying recipes with various levels of success. I’ve added maple syrup to several recipes to try and emulate that maple flavor without much success. Using maple syrup as a sweetener in a recipe is a lot like using molasses in the way that it adds the moisture and causes the cookies to spread. Maple syrup isn’t a good sweetener for shortbread because it adds a moistness to the cookie that is great for a cake but not so great for a cookie that you want to be very short or crisp. Below is a photo from one of my early experiments. The cookies were delicious but they definitely were not shortbread. They were a joy to eat but not quite what I was aiming for so I decided to try again with a recipe from King Arthur’s Flour.
When I was researching maple shortbread recipes, I came across quite a few that used maple sugar, something that I had never heard off. I looked it up online and even on Amazon, a one pound bag of the stuff sells for around $8!!!! That’s more than I pay for a five pound bag of flour!!! I kept digging and found out exactly what maple sugar is which is the crystallized sugar granules from maple syrup! Being an adventurous baker, I set out to make my own maple sugar from syrup and it turned out really well! You definitely need a candy thermometer to check temperatures but equipped properly, you can have a good quantity of maple sugar in minutes. The process is dangerously simple; you heat the maple syrup in a pot until it reaches about 50-60 degrees above its boiling point. From there, you beat it (by hand or with a stand mixer which is easier) until it crystallizes. Because I have a bit more experience and I can be a little reckless, I decided to do this and came up with about a fourth a cup of maple sugar! I would NOT recommend an amateur baker doing this but it can be done in a pinch if needed. Buying it is definitely easier and safer! If you feel that you have enough experience, look up instructions online and enjoy! I thought it was very fun!
This recipe is adapted from one from King Arthur Flour that actually makes maple shortbread sandwich cookies. My goal was to try and get the maple shortbread nailed before I started doing more complex stuff so my recipe only includes the shortbread dough. I used two different techniques for rolling out the dough. One was a traditional roll and cut out with cookie cutter while the other was using a cookie stamp. My mother gave me a beautiful pinecone cookie stamp for Christmas this past year and I’ve been dying to use it. This recipe gave me a great opportunity to try it and I think it came out very well for a first attempt! Either method you choose to use, I would roll to dough out to about 1/4 of an inch thick. I think it makes for a more satisfying cookie and it holds the shape much better. I hope you enjoy baking these as much as I did!
131 grams (1 cup plus 2 tablespoons) All Purpose flour
Beat together the butter, salt, sugars, and vanilla extract/maple flavor.
Add flour and mix until the dough comes together.
Wrap in cling wrap and chill for thirty minutes if using a cookie cutter. Chill for 2 hours if using a cookie stamp.
Preheat oven to 300F and line a cookie sheet
Cookie Cutters: If using, roll dough out to 1/4″ thick and flour the cutter. Cut out cookies and place on lined sheet.
Cookie Stamps: If using, remove tablespoon scoops from the chilled dough and roll into a ball. Lightly flour both the dough ball and the cookie stamp. Place the dough ball on flour and press down with the cookie stamp. Gently peel the cookie out of the stamp and place on lined sheet.
Bake for 20-25 minutes depending on thickness of the cookie or until the cookies just begin to brown.
Remove from oven and cool on the cookie sheet.
Once cooled, eat and enjoy!
A comment made by my boyfriend is that the texture is similar to pie crust. If I end up using it as piecrust, I’ll let you know how it goes! The recipe can also be easily doubled for more cookies. They store well in an air tighter container for several days and the dough/cookie can be frozen.
These were a lovely shortbread recipe that came together in a matter of minutes! These cookies did need quite a while to cool in the fridge so factor that in when you’re planning on making them and make sure that you have plenty of fridge space for all the cookies! I decided to make these after a particularly bad baking day last week. I talked with one of my best friends in the whole world for an hour or two over FaceTime and she inspired me to bake these! I had been wanting to make a lemony dessert for some time; I haven’t been able to let go of the summery feeling that lemons bring and decided to capitalize on this. I grabbed a lemon at the store and was able to make do with what else I had at home. I really loved how crisp and short that these turned out! I haven’t had a ton of luck with shortbread in the past but these were great cookies to start with.
The recipe only calls for a teaspoon or two of lemon zest but I ended up zesting a whole lemon into the dough and it wasn’t too much for me. The dough, sans the lemon zest, is actually a great shortbread base that could be added to to make a ton of different kinds of shortbread. I’ll be experimenting with this in the future so I’ll keep you all posted if I find a good derivative of this recipe for another flavor. The dough also held its shape really well after being rolled out and chilled. I’ve had issues with this in the past and it’s made me wary of using some of my trickier cookie cutouts but go wild here! The cookies will hold so find your craziest cookie cutter and get baking! Let me know in the comments below how it works out for you and happy baking!
Lemon Shortbread Recipe
113 grams (1/2 cup) unsalted butter, room temperature (indents when you poke it)
29 grams (1/4 cup) powdered sugar
2 teaspoons packed lemon zest (I zest the whole lemon but I love lemon)
1/2 teaspoon vanilla extract
120 grams (1 cup) All Purpose flour
pinch of kosher salt (between 1/8 teaspoon and 1/4 teaspoon)
Granulated sugar for rolling
Line two baking sheets. (The dough can be made 3 days in advance and just chill in the fridge until needed)
Beat together butter and powdered sugar. Beat in lemon peel and vanilla extract
Beat in flour and kosher salt and beat until just blended.
Transfer dough to a large piece of plastic wrap and press into a disk. Cover with another piece of plastic wrap and roll out to 1/4 inch thickness.
Place plastic-wrapped disk into the fridge and chill until firm, 20-30 minutes
Position a rack in the top and bottom third of the oven and preheat oven to 350F.
Transfer dough from plastic wrap onto a sugared surface. It replicates the non-stick that flour helps with but coats the dough deliciously.
Cut out shapes in the dough with a cookie cutter or lid of a mason jar or with the lid of a clean drinking glass.
Place cut outs on the cookie sheet about 2 inches apart and chill for 10 minutes. Coat lightly with sugar before putting them back in the fridge.
Bake cookies until light brown, 10-15 minutes. Watch carefully, the cookies around the edge of the cookie sheet with brown faster.