The shortbread cookie has a history dating back to medieval times, when leftover dough from bread making dried out in a low oven until it hardened and was called biscuit bread, or “twice cooked” bread. Today there are a few variations of the shortbread and many consist of just three ingredients: flour, sugar and butter. This recipe calls for freshly squeezed lemon juice, in my opinion a suitable companion to sugar.
Shortbread cookies are best served with tea or un cafecito, take about 5 minutes to whip up, and another 10 minutes to bake. Make these golden treats any day of the week!
8 oz unsalted butter, room temperature
1/2 cup white powdered sugar
Juice from an entire lemon
2 cups all-purpose flour
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Use a mixer to blend ingredients. In a large bowl, cream butter and sugar until smooth. Add 2 teaspoons lemon juice and stir. Add flour and mix well.
Working in small batches, form a ball with the dough and roll out no more than 3/4 inch thick. Cut into shapes. Line the cookies on baking sheet about an inch apart and lightly brush with lemon juice.
Bake for 10 to 11 minutes until lightly golden.