Apparently shortbread was Mary Queen's of Scots' favourite treat.
I also find it particularly delicious, so I am sharing a variation of the recipe infused with lemon zest. Yum!
Lemon Shortbread
1 cup of soft butter
1/2 cup of sugar (white for a smooth and light taste, brown for a rich taste)
1 tablespoon of grated lemon zest
2 1/2 cups of flour
Preheat oven to 325 degrees. Cream butter and sugar in a large bowl. Grate the skin from 1 lemon into the mixture and blend well. Fold in the flour a little at a time until the dough is homogenous and crumbly. Work it with your (clean) hands to get it perfect. Roll it into a thickish sheet and use cookie cutters or a knife to make desired shapes. Keep the shapes small since this shortbread is very rich. (This time I cut the dough into triangle wedges.)
Bake on an ungreased pan for 20-25 minutes.
This particular batch has a lemon glaze. For a regular day I wouldn't recommend it, but for a desserty occasion you can give these a sugary oomph.
Lemon Glaze (for any dessert, really)
2 cups of icing sugar
2 tbsp grated lemon zest
1/3 cup lemon juice
Whisk until smooth, drizzle/spread over cooked cookies or cake. Let set. Voila!
Fun fact: Mary Queen of Scots died 400 years to the day of my birth.
I also find it particularly delicious, so I am sharing a variation of the recipe infused with lemon zest. Yum!
Lemon Shortbread
1 cup of soft butter
1/2 cup of sugar (white for a smooth and light taste, brown for a rich taste)
1 tablespoon of grated lemon zest
2 1/2 cups of flour
Preheat oven to 325 degrees. Cream butter and sugar in a large bowl. Grate the skin from 1 lemon into the mixture and blend well. Fold in the flour a little at a time until the dough is homogenous and crumbly. Work it with your (clean) hands to get it perfect. Roll it into a thickish sheet and use cookie cutters or a knife to make desired shapes. Keep the shapes small since this shortbread is very rich. (This time I cut the dough into triangle wedges.)
Bake on an ungreased pan for 20-25 minutes.
This particular batch has a lemon glaze. For a regular day I wouldn't recommend it, but for a desserty occasion you can give these a sugary oomph.
Lemon Glaze (for any dessert, really)
2 cups of icing sugar
2 tbsp grated lemon zest
1/3 cup lemon juice
Whisk until smooth, drizzle/spread over cooked cookies or cake. Let set. Voila!
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