Meyer Lemon Shortbread Wreath Cookies Recipes
LEMON SHORTBREAD
Lemons brighten up our rich Classic Shortbread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen rounds
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes. Mix in lemon zest and juice.
- Reduce speed to low. Add flour mixture all at once; mix until just combined.
- Halve dough, and shape into disks. Wrap each in plastic, and refrigerate 1 hour.
- Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/4 inch thick. Cut out rounds with a 2-inch fluted cutter. Space 1 inch apart on baking sheets lined with parchment. Refrigerate 30 minutes.
- Bake until pale golden brown, 22 to 25 minutes. Transfer cookies to a wire rack; let cool completely. Dust with confectioners' sugar.
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- 1. Line 2 baking sheets with parchment. In the bowl of a mixer fitted with the paddle attachment, beat butter with zest on medium-high speed until fluffy, about 2 minutes. Beat in confectioners' sugar until pale and fluffy, about 1 minute more. Reduce speed to low. Beat in lemon juice and salt, then flour, until combined. Divide dough in half, transfer each to plastic wrap, pat into disks, wrap, and refrigerate until firm, at least 4 hours and up to 3 days (or freeze up to 1 month; thaw in refrigerator before using).
- 2. Preheat oven to 325°F. Working with one disk at a time, roll out dough on a lightly floured surface to a scant 1/4 inch thick. Stamp out rounds with a 3-inch cutter, preferably fluted. Transfer to prepared sheets, 1 inch apart. Use a 1- to 1 1/4-inch plain round cutter to stamp out centers of 3-inch rounds. Gather scraps; roll out again, stamping out more wreaths. Repeat with remaining disk. Refrigerate until firm, about 30 minutes.
- 3. Bake, rotating sheets and rack positions halfway through, until set and pale golden on bottoms, 20 to 25 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack; let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week before decorating.
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- You can make this one of two ways (both ways are easy, one is noisy). If you have a food processor (like this), add the flour, sugar, and butter and pulse around 20 times. Alternatively you could blend it for 10 seconds in the processor. Stop, then add the lemon zest and juice. Pulse a few more times until it’s all mixed together. It should look a bit wet at this point.
- If you don’t have a food processor or don’t want to wash one, you can use a pastry cutter like this. I often use this instead if I bake during nap time because it’s the quiet option and we live in a small house. It’s more of an arm workout but that’s not necessarily a bad thing. In this case, put the flour, sugar, and butter into a bowl and use the pastry cutter to mix everything together. The butter should be in teeny pieces by the time you’re done and the dough should look slightly wet. Add the lemon zest and juice and use the pastry cutter briefly to mix them in so it’s uniform.
- In either case, dump out the dough (it will just look like crumbly bits at this point) into your prepared pie plate. Press very firmly into the parchment-lined dish. Really press it down. This will help it hold together and will cut nicely for you after it’s baked.
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