Zesty Lemon Shortbread Cookies That Melt In Your Mouth
Not Just Cookies
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A Buttery Citrus Escape
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Not Just Cookies 〰️ A Buttery Citrus Escape 〰️
In the Bay, we have Miette, quietly giving us perhaps the best shortbread cookies the world’s ever seen. And when considering the idea… could I possibly… make these? I’m happy to share confidently that, no, I will never reach such a caliber in a shortbread cookie. So, instead, here’s my best attempt! Original recipe found in the Not Just Sweets blog, modifications below.
YIELDS: 24 small cookies
INGREDIENTS
2/3 cup sugar, plus more for sprinkling
Zest of 2-3 lemons
2 cups all-purpose flour
1 cup cold unsalted butter, cubed
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
5 tablespoons heavy cream
1 tablespoon lemon juice
1 teaspoon vanilla extract
DIRECTIONS
In a large bowl, combine the flour, butter, salt, and baking soda and "pinch" together with you hands, breaking down the butter into tiny clumps. Then beat on low speed with a hand mixer until it resembles clumpy corn meal. Add the lemon zest, sugar, cream, lemon juice, and vanilla and beat until just clumped together. Work it into two equal size dough balls with you hands.Roll out each portion of the dough ~1/2 inch thick between wax paper. Transfer to your refrigerator for at least 30 minutes, or up to 12 hours.Preheat your oven to 350 degrees. Using a cutting board and a ruler (or just eyeball it), with sharp knife, cut the dough into 1-inch squares. Sprinkle lightly with sugar or dip just the top side of each cookie into sugar on a flat plate. Place them 2 inches apart on a parchment or silicone lined baking sheet.Bake the cookies until they are golden brown, 12-14 minutes. Remove to a wire rack to cool. Store in an airtight container for up to 2 weeks. Enjoy!