Mother’s Day Lemon Shortbread Cookies!

It’s nearly Mother’s Day and every year my family has the tradition of going to get some flowers and plants for the garden and spending the afternoon weeding and planting. We never do big gifts or anything, instead I make a card and this year, since I’ve been baking like crazy, my mom requested some lemon shortbread. Now, I’ve only made shortbread once before and it came out pretty well, so I was excited for this. fullsizeoutput_511

All you need is:

2/3 cup granulated sugar

2 tbsp lemon zest

2 cups all-purpose flour

1 cup cold, unsalted butter, cubed

1 tsp salt

1/4 tsp baking soda

6 tbsp heavy whipping cream

1 tsp vanilla extract

1/2 tsp lemon juice (to taste)

 

It’s actually really easy to make this. I like these super lemony so I went  bit heavier on the lemon juice side, however you can add all or none of what I put in. Also, I just put the zest of a while lemon, but a lot of the recipes I looked at specified 2 tablespoons. That amount is up to you. It does kinda change the consistency a bit, but  it’s still pretty amazing.

The first thing you do is add the lemon zest and the sugar into a spice grinder or a mini food processor- just something that will make everything blend together and be a fine mixture. Just set that aside when you’re done.

Then, in a stand mixer and the paddle attachment, combine flour, butter, salt, and baking soda and mix until it kinda looks like bread crumbs. It’s a lot easier if your butter is in tiny cubes, but don’t handle it so much that it melts.

Then add in the lemon and sugar mixture, heavy cream, vanilla, and lemon juice and stir until it is just clumped together, but don’t over mix it.

The mixture is going to be really crumbly, but try to press it together into two logs, wrap in plastic wrap, and chill for at least 30 minutes.

You can preheat the oven to 350 degrees Fahrenheit while it chills and get your cookie sheets out. You don’t need to grease these or line them, the cookies shouldn’t stick.

When the mix is chilled, take out a log and cut it into 1/4 inch rounds. Be careful how you place them on the cookie sheets, they spread a bit in the oven. Keep the dough refrigerated when it’s not cooking to make sure the butter doesn’t melt or anything.

The cookies should bake in about 10-11 minutes, depending on the size of your rounds and be lightly browned when you take them out. Let them sit for a little bit, just enough to make it easy to lift them off the tray, then let them cool on a rack.

These cookies are absolutely amazing with tea and the perfect snack for a special mother’s day. I hope you guys enjoy, and happy Mother’s Day!

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