At the end of last year I was participating in a Foodie Penpal program. I loved that program and need to start doing it again. Anyways, one month, my penpal sent me some lemon cookies that tasted like a lemon shortbread. For Easter I wanted to make something similar that I could cut into shapes.
I had found some Meyer Lemons at our local Walmart Superstore. I had never tried Meyer Lemons but as everyone was making recipes with them, I thought they must be great. I decided that I would combine a shortbread recipe with lemon juice and use cookie cutters to make them look Eastery (is that a word, it is today!).
I found a recipe for Lavender Shortbread Cookies from Allrecipes, that I thought would work perfect with a few minor changes. It was a perfect recipe once I got it right. I had to make the dough three times before I got them to work out. Mainly because I don't always read recipes. My first two batches ended up being just crumbs as when I finally read the recipe, I realized that I didn't put in enough butter. But I did use some of the crumbs for another recipe that I will share in the next day or two.
Meyer Lemon Shortbread Cookies
adapted from Lavender Shortbread Cookies
1 1/2 cup softened butter
2/3 cup sugar
1/4 cup icing sugar (powdered sugar)
2 tsp lemon zest ( zest of one Meyer lemon)
1 tbsp Meyer Lemon juice
1/4 tsp vanilla
2 1/2 cups flour
1/2 cup corn starch
In bowl, cream together sugars and butter until light and fluffy. Add lemon zest, lemon juice and vanilla and mix well. In separate bowl combine flour and corn starch. Mix the flour mixture into the butter mixture slowly until well combined. Divide dough into two balls and wrap tightly with plastic wrap. Flatten the balls slightly and refrigerate for about an hour ~ until firm. (I put mine in the freezer for about 1/2 hour until firm).
Preheat oven to 325 degrees. Roll out dough onto a lightly floured surface to about 1/4 inch thickness. Cut cookies with a cookie cutter (I used a flower and egg shape). Place on cookie sheet.
Bake for approximately 16-20 minutes until edges just start turning brown. Cool for a few minutes on baking sheet and then transfer to wire rack to continue cooling. Enjoy!
These cookies were delicious, very close to the cookies that my foodie penpal sent me. The only thing I think I will do different is put a little more lemon in them. The cookies that were sent had a very distinct lemon flavour to them. Maybe I will use lemons and Meyer lemons next time. That is if I have any Meyer lemons left. We loved the Meyer Lemons and my husband ate one by it self.
These cookies are great with coffee or tea..
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