Lemon Shortbread Cookies

I know, I know, it’s been forever since there’s been a post.  But there has been no shortage of cooking!  My lame-ass excuse is actually that I lost my camera battery charger and it has just recently been tracked down, so we’re back!

My coworkers were treated to these cookies today and they were a hit.

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Lemon Shortbread Cookies (recipe from Miette)

  • 2/3 cup sugar, plus more for sprinkling
  • 2 tbsp grated lemon zest
  • 2 cups all-purpose flour
  • 1 cup (2 sticks) cold butter
  • 1/2 tsp kosher salt
  • 1/4 tsp baking soda
  • 6 tbsp heavy cream
  • 1 tsp vanilla extract

First you want to get all your mis en place, or get all your ingredients measured out and prepared.  And preheat the oven to 350 deg F.

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Use a microplane to grate a bunch of lemon zest.  Be sure to avoid grating any of the white portion as it’ll make the cookies bitter.

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Then you’ll want to smash together the sugar and lemon zest.  Mortar and pestle is best but use whatever you’ve got.

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The Secret to Perfect Cookies

For my first post, I’m keeping it short and simple.  HERE IS THE SECRET FOR PERFECT SHAPED COOKIES.  It’ll change your life and expect to be praised at every future holiday cookie exchange from now until the end of time:

Stack the dough before you put it in the oven!

Stack the dough before you put it in the oven!

Boom.  Perfect cookies.

Boom. Perfect cookies.

Easy-peezy.  You’ll have those perfect gooey-in-the-middle cookies in no time!  For anyone wondering, the cookies in these photos are the “Sugar Drop Cookies” from “Joy of Cooking”.  Happy baking!