Saturday, December 11, 2010
I am a lover of lemon and lime flavors most especially in the form of dessert. Maybe it is the fresh flavor they bring to the end of a meal or the simple fact that most of the time a cook can interchange them in any recipe. They are just simply delicious and I look for every opportunity to make something new.
Closet Cooking and decided to adapt it to lemon from lime for the simple reason that I didn't have any limes in the house. The result was a tasty lemon shortbread cookie that literally melted away in your mouth without too much sweetness. A great holiday cookie that is pretty to display and delicious to enjoy with a cup of tea or coffee on a cold winter afternoon. Enjoy!
Recipe Source: Adapted from Closet Cooking
12 tablespoons (1 1/2 sticks) unsalted butter (room temperature)
1/3 cup powdered sugar
Zest of one lemon
2 tablespoons lemon juice
1 tablespoon vanilla extract
1 3/4 cups + 2 tablespoons flour
2 tablespoons corn starch
1/4 teaspoon salt
2/3 cup powdered sugar
Cream the butter with the powdered sugar. Beat in the lime zest, lime juice and vanilla. Meanwhile, ix the flour, cornstarch and salt in a large bowl.
Beat the dry ingredients into the wet. Until just combined and roll the dough out into a 1 1/4 inch log.
Wrap in plastic and let chill in the fridge for at least an hour.
Slice the dough into 1/4 in thick slices and place them on a baking sheet, 1 inch apart from each other.
Bake in a preheated 350F oven until just lightly golden brown, about 12-15 minutes.
Let cool on a wire rack for 4 minutes. Dredge cookies in powdered sugar to coat.