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 Hash… Braided Lemon Bread… Lemony Brown Rice with Spring Veggies…. Seeing a trend here?
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.
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!
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 😉
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
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
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.