It is time for the lemon harvest! I have an abundant crop this year and I am looking for new ways to preserve and store my lemons. I do not know what variety my tree is but it produces very balanced lemons with just the right amount of acid to sweet. I made these lemon shortbread cookies and they were delicious and super easy. They were tender and sandy at the same time. I had to hide the container around the kitchen because my kids were devouring them and I would forget that I hid the cookies and then open the cabinet or microwave and find the container of cookies! They are so good you can't stop eating them!
makes 3 dozen
2 sticks of butter at room temperature (67F) the stick should bend not greasy soft
1/2 cup sugar
zest of 2 lemons or to your taste
1/4 cup confectioners' sugar
1/4 teaspoon of salt
2 large egg yolks at room temperature
2 cups of all purpose flour
coarse sugar for decorating edges of cookies if desired
In a small bowl rub the zest into the granulated sugar until moist and fragrant.
In a heavy duty mixer, cream butter until smooth and creamy.
Add sugars, salt to the butter and beat until well blended about a 1 minute. A smooth velvety mixture not light and airy.
Add the egg yolks at low speed and mix until combined.
Add the flour all at once and mix at low speed.
Mix for 30 more seconds and use a spatula to mix in remaining flour.
Scrape dough out onto work surface dusted with flour and gather into a ball, divide in half and place each half on a piece of plastic wrap or wax paper and form dough into a 9 inch log. Refrigerate for 3 hours or freeze for 30 minutes or so.
Preheat oven to 350 degrees Farenheit
Brush log sparingly with leftover egg white and roll the exterior in coarse sugar
Slice cookies off log 1/4 - 1/2 inch thick and place on Silpat or parchment lined on cookie sheet leaving an inch of space between cookies.
Bake for 10 - 12 minutes - they should brown very slightly on the edges.
Let sit on cookie sheet for a minute then transfer for cooling racks.
Recipe inspired by "From My Home to Yours" by Dorie Greenspan