It has truly been far too long since I shared any new recipes here, and I want to express my heartfelt gratitude for your incredible patience. As my college classes, at long last, come to a close after what feels like an endless marathon, they have kept me immensely busy this year, leaving me little room to indulge in the joyful art of baking that I adore. The whirlwind of assignments, exams, and projects has swept me up so completely that I’ve scarcely had a moment to breathe or to dive into my cherished cookbook in search of the perfect recipe to share with all of you who share my passion for baking. Today, however, I can hardly contain my excitement as I bring you something beautifully simple yet absolutely delightful: your classic shortbread cookies, as well as a zesty variation of lemon shortbread cookies that adds a vibrant twist. While Papa’s recipe charmingly refers to these as sugar cookies, I can’t help but feel that calling them mere sugar cookies would be a disservice to their true essence. They truly dance on the edge of shortbread perfection, overflowing with a rich buttery flavour and that signature crumbly texture that melts in your mouth. Each bite transports you back to a warm, loving kitchen filled with the sweet taste of nostalgia and cherished family traditions. So, without any further ado, let’s get mixing and relish in the joy of creating something truly magical together!
Shortbread/Lemon Shortbread Cookies
Ingredients
Equipment
Method
- In a medium bowl, sift flour and salt together and put aside.
- In a large bowl, cream butter, white sugar and icing sugar together for 4-5 minutes.
- Beat in egg and vanilla.
- Add in the dry ingredients mixing with a wooden spoon until a dough is formed.
- The dough will be quite soft, split the dough in half and roll each half into a ball, flatten the balls of dough into a disk shape.
- Wrap well in plastic wrap and place both disks in the fridge for a minimum of 4 hours or overnight.
- Preheat oven to 375°F
- On a floured surface, roll the dough out to 1/4-1/8 inch thickness
- Dip a cookie cutter into some flour (or the rim of a glass cup) to cut the cookies
- Place the cookies onto a baking sheet lined with parchment paper.
- Use a straw to make a hole in the middle of the cookie.
- Bake for 10-12 minutes or until lightly coloured.
- Repoke the holes and cool on the tray for 2-4 minutes before moving to a cooling rack.
Notes
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