Monday, May 14, 2012
Lemon Shortbread Wafer Cookies
This week, as I cleaned out my fridge to make room for some new groceries, I seemed to have 3 spare lemons starring at me. How they escaped my white sangria recipe (to come later), I have no idea....
....and there isn't much you CAN'T do with a lemon. But what would I be if not a baker and made some type of dessert out of this? When life hands you lemons, you make Lemon Shortbread Wafer Cookies!!!
This simple recipe is the easiest shortbread wafer cookie you will EVER make. Check it out, this spring time cookie will not go unnoticed. I might just have to pair them with my white sangria at my next gathering... hhmmm
2 1/3 cup flour
1/4 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter, room temp
1/2 cup sugar
zest & juice of 3 medium sized lemons
In a large mixing bowl, cream together the butter, sugar, lemon zest & juice until light & fluffy, roughly 2-3 minutes. Crucial that the butter is room temp!
Meanwhile, in a separate bowl sift together flour, baking soda, and salt. Slowly incorporate the flour mixture into the creamed butter in small batches at a time. Once you have added 1-2 additions, you will need to mix by hand as it gets thick and dough-like. If the dough is still sticky after all the flour is incorporated, add 2-3 tbsps at a time until consistency is no longer sticky, and able to knead with your hands easily. Knead into a ball and wrap in plastic wrap, refrigerate for 20-30 minutes.
Preheat oven to 350F, and roll out cooled dough on a floured surface. Don't forget to flour the rolling pin, also! Roll into 1/3-1/4 inch thickness, all to your preferability (I like my cookies a little thicker, but allow for an extra 1-2 mins of baking time)! Get out your favorite cookie cutter, slice, and place on greased baking sheet. Bake for 10-12 minutes or until lightly browned on the edges. Cool thoroughly on a baking rack and serve immediately, or store in an air tight container for up to 10 days.