Рецепт Lemon Shortbread
Pages
Lemon Shortbread
Shortbread always makes me think of the
holidays for some reason. It is a simple treat that is comforting and usually
pairs beautifully with cocoa or tea. I would go with tea for this shortbread
because it is flavored with fresh lemon zest. The great thing about shortbread
is that it can usually be made in a pretty short time period. This recipe does
not disappoint, it can be prepared in about a half hour, start to finish.
As you know I love to talk about how
recipes could be customized, and I think this recipe would also be good with
orange zest or with some finely chopped pecans mixed in. Wouldn't that be nice?
I used a mortar and pestle to grind the lemon zest and granulated sugar but if
you have a clean coffee grinder or a small food processor then go for it. I'm
one of those people who like to grind spices and such in the mortar and pestle
when I can.
Some people have the little plastic or
plan to make some pretty shortbread sometime soon. I'm pretty excited about
thanksgiving desserts too though, in addition to Christmastime desserts of
course. Fall is definitely my favorite time of year. It's so odd to me that we
just moved from NC last week and had 80F days and now the high here in VA is
50F and it's 30F outside right now. It's not that far away but I think we just
picked the right time to move, right before it became super cold. This is super
cold to me. I'm also excited because we have a fire place now and cocoa by the
fire is so great to me. Yay!
I have some fun ideas for desserts I want
to make in the coming weeks and I'm also looking into breads too because people
usually like the bread posts a lot too. That's probably because bread is
delicious. When we go to a restaurant with a bread basket I always remember
what kind they have and tend to get really excited when we go, because I love
bread. Love bread. Now that I've talked about how much I love bread then lets
go see about these cookies :).
Lemon Shortbread
Makes 36 cookies
Ingredients:
- - ⅔ cup granulated sugar
- - 2 tablespoons grated lemon zest
- - 2 cups all-purpose flour
- - 1 cup (2 sticks) unsalted butter, cold, cubed
- - ½ teaspoon sea salt
- - ¼ teaspoon baking soda
- - ⅓ cup milk (I used 1%)
- - 1 teaspoon vanilla extract
- - Granulated sugar or sanding sugar (for sprinkling)
Directions:
1. Preheat the oven to 350F. Grind together the lemon
zest and granulated sugar in a small food processor or a mortar and pestle
until combined well.
2. Place the flour, butter, salt, and baking soda in
the bowl of a mixer and blend until mixed well and it is about the size of
small peas, 2-4 minutes. Add in the sugar mixed with lemon, milk, and vanilla.
Blend the mixture until it is just combined but do not over mix.
3. Roll or pat out the dough to about 6” x 7” and be
sure to make the edges square. Cut the dough into 36 pieces and place them on a
sheet pan lined with Silpat or parchment paper. Sprinkle the cookies with sugar
and bake for 12-14 minutes or until golden brown around the edges. Cool
completely on a wire rack and store in an airtight container.
Recipe adapted from Miette
This recipe may be linked up to: