It dawned on me in the last few days that I hadn’t posted much in the “whipped up sweets” category lately. Sure, guest bloggers shared recipes in the last few months. But my last sweet something dates back to May when I posted Apple Streusel Pizza for Fiesta Friday #16. I missed a whole season of summer inspired desserts!
It’s not that I’ve given up sweets…oh no, not me! I’ve baked here and there in the last few months. Some of the recipes were already posted long ago, others creations were tossed and some I simply forgot to take photos. Not this time.
I’m taking today’s creation to Fiesta Friday #34. Small, slightly tangy, lemon shortbread cookies to share with the party revelers. Perfect with a cup of tea or coffee. Especially for any “dunkers” out there.
The cookies aren’t too sweet. A little sparkling sugar on top is just the right touch to balance the lemony goodness inside. The ingredients are few…making these a cinch to mix up. The hardest part is shaping the dough and waiting for the required chilling time to end…tick tock…tick tock.
Lemon Shortbread Cookies
- In a medium bowl, whisk together the flour and salt; set aside.
- Using an electric mixer, beat the butter, granulated sugar, lemon zest and juice on medium speed until fluffy, 2 to 3 minutes. Reduce speed to low and gradually add the flour mixture, mixing until the flour is incorporated. The dough will be crumbly but will hold together when squeezed in the palm of your hand.
- On a piece of parchment, press the dough together firmly to form into a rectangular block, 12 by 2 by 1 inches [use a ruler or metal spatula to square off the sides]. Mine wasn’t perfectly squared…as I was feeeling a bit “impercise” that day. 😉 Wrap in the parchment and refrigerate until firm, about 3 to 4 hours.
- Heat oven to 350° F. Cut the dough into ⅓-inch-thick slices and place on baking sheets spaced 1 inch apart; sprinkle with the sugar of choice.
- Bake, rotating the baking sheets halfway through, until the edges begin to brown, 12 to 15 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 7 days.