If you enjoy a nice shortbread cookie with a hint of lemon and vanilla, this is the recipe for you. Lovely with a cup of coffee or a spot of tea. Cheerio!
- 1 cup of butter, at room temperature
- 1 cup of icing sugar
- 2-1/4 cups of flour
- 2 tablespoons pure vanilla
- the zest of one lemon
Preheat your oven to 325.
In a stand mixer fitted with a paddle attachment, cream the butter and icing sugar on medium to high speed until light and fluffy. Scrape down sides of the bowl. Add the zest of one lemon and combine.
Turn the mixer to low and add the flour and mix until just combined. Scrape down the sides of the bowl. Add the vanilla and mix to combine.
Place the dough on a lightly floured work surface. Use a rolling pin to roll out the dough to about 1/4 inch thick. Use a 2-1/2 inch circular cutter [Wilton 6-Piece Nesting Fondant Double Sided Cut Out Cutters, Round] to cut out 24 circles. Transfer to the parchment lined cookie sheets and place about 1/2 inch apart. [I prefer using Nordic Ware cookie sheets, which you can purchase here] Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet (2 Pack), Silver
Bake in the preheated oven for about 15 minutes or until the cookies are lightly golden brown around the edges.
Remove from the oven and sprinkle the tops of cookies generously with granulated sugar while still warm. Transfer to wire racks to cool. Enjoy!
Recipe from Butter Baked Goods Cookbook by Rosie Daykin