Originally Posted by Alix
Here you go Andy!
1 cup butter
1/2 - 3/4 cup brown sugar
2 cups flour
1 tbsp fresh squeezed lemon juice
zest of one lemon
Either work the dough with your hands or pulse in the food processor until ingredients are combined.
You can use a cookie press with this dough, or you can make 1/2 inch diameter logs (about 2 inch) and bake those. Bake for about 15-20 minutes at 325. They should be JUST a bit golden around the edges, be careful not to overbrown them.
Some folks prefer to dip the ends in melted chocolate, but I like to make a lemon glaze or leave them au naturel.
2 tbsps lemon juice
1 cup icing sugar
Stir sugar into juice until it is a thick, goopy glaze. Add more lemon juice if necessary to thin. Brush onto warm cookies with a pastry brush.
Thanks for the inspiration. I used the FP to make the dough.
I don't even want to bake these--I just want to eat the dough.
I made some changes to suit my taste:
! zested two limes. I added some freshly ground pepper and freshly ground sea salt to the zest.
Meanwhile, I creamed the butter with 3/4 c white sugar (I couldn't find where the DH put the other sugars while I was in MN)
I had the juice of 2-1/2 limes
1-1/2 tsp gold Tequilla
3 T triple sec extract (finally, I get to use some of that extract)
2-1/2 c unbleached flour
The dough is chilling in the fridge. My plan is to brush it with FRESH egg white (to which I'll add about 1-2 tsp water) and sprinkle with some coarse salt (I plan on using pretzel salt), I'll follow the instructions re: baking and temp. But, the dough is "soft" and I am tempted to eat just the dough! I'm calling these Margarita shortbread cookies. Do I get to call these cookies something other than Lemon Shortbread (inspiration from that recipe) or do I have to call them Lemon Shortbread Cookies--Not?
I best go wash my hands.
Margarita Shortbread Cookies