This is my first post on my new blog format and I have to say, I have no idea what I am doing. However, I do know that these cookies are so tender and delicious that I just couldn’t stop at one.
The balance between the tender shortbread texture, light lemon flavor with the hint of almond is a home run for me. If you want more of a lemon flavor then delete the almond extract and use a lemon extract instead. You can certainly play around with the flavors to make them just as unique as you want them to be. Enjoy.
- 2¾ cup all purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter, slightly softened
- 1 cup granulated sugar
- 1 egg
- 1 tablespoon freshly grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon almond extract (or you could use a lemon extract if you want it to be an all lemon shortbread)
- 1½ cup powdered sugar
- 1 tablespoon very soft butter
- 3 tablespoons lemon juice
- 1 drop yellow food coloring to half the glaze
- In a large bowl, stir together flour, cream of tartar, baking soda and salt; set aside.
- In another large bowl, with electric mixer on medium speed, beat together butter and sugar until creamy. Add the egg, lemon zest, juice and almond extract until light and fluffy. Stir in flour mixture.
- Gather up dough and shape into a ball. Cut it into quarters. Shape each quarter into a flat disk. Score each disk into quarters, then cut into 8 pieces.
- Roll each wedge to form an evenly thick 6-inch-long rope. Bring ends of each rope together and press firmly to create ring.
- Space about 1¼ inches apart on baking sheet lined with parchment paper. Bake cookies, one sheet at a time, in the middle third of oven for 10 minutes, until just slightly a light golden brown on the edges.
- To make glaze, mix all ingredients in small bowl. Add more lemon juice, if needed, to produce a thin glaze. Put half the glaze in a small ziplock bag and cut a small piece of the corner. Drizzle each cookie with the white glaze.
- Add a drop of the yellow food coloring to the remaining glaze and mix. Put the yellow glaze into another ziplock bag, cut corner, and drizzle over the cookies. Allow the glaze to dry, about an hour. Store the cookies in an airtight container.
2 1/2 cups all purpose flour
1 cup sugar