Friday, December 5, 2008

Lemon Shortbread with Pink Lemonade Frosting

Whew. Been busy. You know what they say, life is what happens when you're making other plans. But I am back, with a recipe for my favorite cookie, ever. I adapted an old recipe for lemon shortbread, which wasn't lemony enough for me, and added the frosting.


1 1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup icing sugar
4 1/2 cups flour
1/2 cup freshly squeezed lemon juice
2 Tbsp. freshly grated lemon zest
2 tsp. lemon extract


1 1/2 cups icing sugar
1/4 cup fresh lemon juice
a few drops red food coloring:

Cream butter. Add brown sugar and cream well. Add icing sugar and cream well. Add lemon juice,lemon extract and lemon zest and beat well. Add flour 1 cup at a time, reserving one half cup. Mix until blended. You may have to mix the last cup by hand. If the dough is too soft and sticky, add the remaining half cup of flour a little bit at a time.

Cover and refrigerate for one hour. After one hour, take out of fridge, and roll up in wax paper. Refrigerate overnight.

When you're ready to bake, preheat oven to 300 degrees. Slice shortbread roll into 1/4 inch slices and place on a baking sheet covered in parchment paper. Bake for 15-20 minutes or until edges are just barely and very lightly browned.

Remove cookies from oven and cool on the cookie sheet for five minutes. then transfer cookies to racks to cool for about half an hour.

Make your frosting, and frost the cookies as desired, setting them back on the racks to drip. The icing will be thin, and will harden within an hour. The dough freezes very well. I often make double or triple batches. This is one of the cookies that goes into my Christmas tin, but it's nice year-round.