Lemon Shortbread Cookies

I must admit, even though I’m a “food blogger” and a self-proclaimed foodie, I don’t think I really have a signature go-to dish. I feel like every blogger, mom, homemaker, Pinterest-obsessed lady, or even BBQ-loving man out there has a signature thing that they make well.

Unless throwing a bunch of veggies in a saute pan with various spices and serving it over rice/quinoa counts as a “signature dish”….I am a little bit all over the place, and I prefer to try my hand at as many different kind of dishes as possible rather than specialize in just one.

However, there is one flavor profile that I may have a borderline obsession with…

Lemon Blueberry Poppyseed Muffins (one of the most popular recipes of all time on my blog, probably because I put the word “skinny” in front of them)… Basil-Lemon Breakfast HashBraided Lemon BreadLemony Brown Rice with Spring Veggies…. Seeing a trend here?

DSC_0928

Which brings me to this cookie. I have made these cookies (in Lemon Shortbread Square form) every year for the past 4 years. I thought, nay, KNEW they could not be improved upon…and then I made them into cookies.

GAME CHANGER!

DSC_0929
Not only do you get more cookies out of a batch than you would if you put the dough into a square pan and cut out squares (bonus: it makes them fewer calories!!)… The cookies are just straight up BETTER. Slightly browned and crumbly on the edges, covered in the same heavenly lemon glaze (it’s really what seals the deal here), you need these on your cookie tray!

DSC_0931

Seriously. Nothing is better than lemon juice and powdered sugar. Even people who aren’t huge fans of lemon have told me they liked these cookies. Plus, I tend to prefer a cookie dough that doesn’t have raw egg in it. No danger in eating it off the spatula as you bake 😉

DSC_0930

If you’ve found yourself behind on your Christmas baking, or if you’re like me and you have eaten too many of the cookies you baked that were supposed to be gifts…look no further for your next cookie recipe!

Lemon Shortbread Cookies
makes 24 cookies

For Cookies:
2 sticks softened butter
1 tsp lemon zest (about 1 small lemon)
1/2 cup confectioner’s sugar
1/4 cup sugar
2 cups flour
1 tsp salt

Lemon Icing:
2 cups confectioner’s (powdered) sugar
juice & zest of 1 lemon

Preheat oven to 300˚. Beat together butter, lemon zest, and sugar. Whisk the flour and salt separately, then add slowly to the butter and sugar mixture. Mix until well combined. The dough will be scraggly; this is okay!

Lay down a piece of plastic wrap and turn over dough onto plastic wrap. Form the dough into a log with a diameter about the same size you want your cookies to be (about 1.5 inches). It will be pretty long, about 12 inches. Wrap in plastic wrap and let chill for at least 30 minutes, or overnight.

Remove shortbread from fridge and slice into cookies that are about 1/2 inch thick. Score the shortbread with a fork, place on a greased baking sheet and bake for about 15 minutes, or until edges are starting to brown.

While shortbread is baking, combine sugar and lemon juice/zest. I usually start with the juice of half a lemon and add powdered sugar as needed. You’ll want it to be semi thick because it’ll get thinner when it touches the hot cookies.

Remove cookies from oven and immediately drizzle with as much icing as desired (ALL OF IT). Let cookies cool and icing harden before storing.

The Great Food Blogger Cookie Swap 2013 – Walnut Bars

Today is Cookie Swap reveal day!

Leave it to me, the typically Millennial internet-obsessed 20-something, to participate in a virtual/Internet-based cookie swap before ever participating in a real life one! I chose a good one, however: this year, the Great Food Blogger Cookie Swap raised over $13,000 (via entry fees, donations, and matching donations from sponsors) to be donated to Cookies for Kids Cancer. That is one seriously awesome cookie swap.

Those bloggers who participated had to bake 3 dozen cookies – each dozen going to one of 3 different food bloggers around the country. I was SERIOUSLY impressed by every batch of cookies I received! Each one was better than the last. But more on that later 🙂

My “cookies” went to Maria at Maria of the Best, Lauren at Have Fork, Will Eat, and Samantha at Haute Pepper Bites. I hope they enjoyed their goodies… take a look at my contribution to the cookie swap!

IMG_2431

My cookies weren’t cookies, per se, but rather bars! Walnut Bars, to be exact. These bars can be found in my family’s home every winter without fail. My parents have a walnut tree that produces pounds upon pounds of walnuts in the fall, and this recipe is one of our favorites for using them all up!

The pecan pie-like filling is a perfect complement to the buttery shortbread crust…I was happy to be sending these to Maria, Lauren & Samantha, because whenever they’re around me I end up eating them up super fast 😉 Walnut Bars for breakfast, anyone?!

Walnut Bars
makes 24-36 bars, depending on size

Shortbread Cookie Crust:
1/2 cup sugar
1/2 tsp salt
1 1/2 cups flour
2 sticks (1 cup) butter or margarine, softened

Walnut Filling:
4 eggs
1 1/2 tsp vanilla
3 tablespoons butter or margarine, softened
1 1/2 cups sugar
1 1/2 cups Karo syrup (corn syrup)…light is OK!
2 1/2 cups roughly chopped walnuts

Preheat oven to 350 degrees. Prepare cookie crust: Spray or grease 10x15x1in baking dish. Beat together the sugar, flour, salt and butter until mix becomes crumbly. Press into pan. Bake 20 to 30 minutes, or until starting to brown.

Meanwhile, prepare walnut filling. Beat eggs, corn syrup, sugar, butter and vanilla until blended. Stir in walnuts. Once the shortbread cookie crust is finished, evenly pour the mixture over tje hot crust. Bake an additional 25 minutes, or until the filling is firm around the edges and set in the middle.

Let cool and cut into bars/squares/whatever shapes your heart desires!

.

Now, for the delicious goodies I received… I’m going to use photos from the recipes’ creators, because my iPhone pictures seriously don’t do justice to how amazing these cookies were. Be sure to click through and get the recipes on their blogs! I am DEFINITELY making all 3 this month!

Cherry Almond Thumbprint Cookies from Sarah at Strawberry Plum

These had a great almond flavor and PERFECT texture. Plus, I need to find out where to get that sour cherry jam!

Peppermint Biscotti from Lynn at Turnips 2 Tangerines

Peppermint biscotti?! GENIUS! I can never say no to the peppermint+chocolate combo!

Triple-Ginger Chocolate Chunk Cookies from Deb at Cooking on the Front Burner

I can’t decide what I liked more about these…the zingy ginger flavor, or the huge chocolate chunks?!

Thank you ladies for some delicious cookies! I can’t wait to give them to my friends and family this month over the holidays.

Have you ever participated in a cookie swap?

What is your go-to cookie to make during the holidays?