If you've ever had a bite of a homemade shortbread cookie, you already know what to expect - a crumbly, buttery, and rich cookie that melts in your mouth. But this little "sunshine" twist is perfect for a summer party or a balmy evening listening to waves lap the shore.
My favorite thing about this simple recipe is that you can make them ahead of time, freeze the cut dough & bake them anytime you want a delicious and indulgent treat.
I hope they become one of your favorite summertime
"must- haves"!
Ingredients:
2 cups unbleached all-purpose flour
3/4 teaspoon sea salt (fine)
8 ounces (2 sticks) salted butter (Keri Gold), room temperature
1/2 cup confectioners' (powdered) sugar
1 teaspoon pure vanilla extract
2 teaspoons orange extract
2 teaspoons lemon extract
1 tablespoon lemon zest
1 tablespoon orange zest
Directions:
Line 2 rimmed baking sheets with parchment. Wisk together flour and salt. With a hand mixer, beat butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until pale and fluffy, occasionally scraping down the sides of bowl, about 2 minutes more. Beat in extracts and zests. Add flour mixture, and mix on low speed, scraping sides if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
Separate dough into 3 equal parts - Turn out dough onto plastic wrap; roll each out ¼ inch thick, cover with another piece of plastic wrap. Stack all three on a cookie sheet and refrigerate until firm, at least 2 hours. I typically leave them overnight.
Cut out shapes using desired cookie cutter, and transfer to prepared baking sheets. Reroll scraps. Indent cookies with desired stamp or poke with a fork. Refrigerate until firm, at least 1 hour.
Preheat oven to 325 degrees. Bake until firm and golden, 13 to 15 minutes. Let cool completely on a wire rack.
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