Shortbread Cookies—–Warning—- Dangerous: Can’t Stop Eating These

Easy to make and they are the freezer kind, but of course are called refrigerator cookies. Shouldn’t they be called Freezer Cookies? Go figure?!!!!

So, once you make the dough (in your processor or if you prefer, in a bowl with your electric mixer) you roll the dough into two logs and freeze them for at least 2 hours or up to one month. One roll makes at least 30 delights so I bet you’ll easily have some cookie dough left over to make into yummy cookies some time later unless you are baking for a large crowd. Below, look for variation possibilities.

Ingredients: makes 60 cookies

• 2 Cups all-purpose flour
• 1 Cup confectioners’ sugar
• 1 Tsp. coarse salt
• 1 Tblsp. plus 1 Tsp. lemon zest (or whatever you choose)
• 1 Tsp. fresh lemon juice (or whatever you choose)
• 1 Cup (2 sticks) sweet butter, cut into pieces
• 2 egg yolks
• Granulated sugar (maybe 1/4 C?) for rolling the dough in before baking

Directions (easy and if you don’t have a food processor, you can use a bowl and electric beaters):

• In a food processor, pulse the flour, confectioners’ sugar, salt and lemon zest until combined.
• Add the butter pieces and process till crumbly.
• Add the egg yolks and lemon juice.
• Pulse until dough comes together. (If it hasn’t done that to your satisfaction, use your hands to form the dough into a cohesive ball)
• Divide the dough in half and form with your hands each half into a 1 ½ inch wide log.
• Wrap in plastic wrap and freeze until firm—- 2 hours or up to 1 month.
• 

Baking Directions:

• Pre-heat oven to 350F.
• Place parchment paper on your baking sheet(s).
• Spread granulated sugar on a paper towel and roll the log(s) in the sugar. If you still want more sugar on the log, use your hands to place more on the log.
• With a sharp knife, slice the log(s) into 1/4 inch thick slices and arrange them about 1 inch apart on the baking sheets. These cookies really don’t spread so you are safe from their melding together.
• Bake until the cookies are golden brown around the edges (about 15 minutes). They’ll be sort of white on the tops but as long as they have some brown edging, they’ll be perfect. If you are using more than one baking sheet, rotate them half way through the baking cycle.
• Transfer the baked cookies to a wire rack or onto paper towels to cool.
• To store, cover and keep at room temp for up to 5 days. They also freeze well.
• Hint: want orange flavored cookies? Use orange juice and orange zest. How about lavender buds, crystallized ginger, ground almond, ground pecans? Use your imagination to alter these cookies to your very own taste and make sure to comment on what you have invented. I can’t wait to hear.

Bon Appétit: From Margot’s Table to Yours

Want some more recipes? Easy to find on Margot’s blog: http://blog.tempinnkeeper.com Want someone to help you with small time entertaining or cooking?—email me at: margot@eyeonsunvalley.com