These buttery shortbread cookies was chosen by Barbara of Bungalow Barbara for this week’s Tuesdays with Dorie. Just perfect for the holidays! Simple in a 2-2-2 sort of way– 2 cups of flour, 2 sticks or butter and 2 egg yolks. Sugar is up to you but the original recipe required 1/2 cup and about a quarter of powdered or decorators sugar and a pinch of salt.  You can definitely play around with this recipe. Make it nutty with pecans or savory with parmesan cheese.  I stuck with the original one and enjoyed its buttery goodness.  Here is a lemon version:

Ingredients:

• 2 sticks butter, room temperature
• 1/2 cup sugar
• 2 egg yolks
• 2 cups flour
• zest of 1 lemon

Directions:

1. Beat butter at medium speed until smooth and creamy. Rub lemon zest  into the sugar until moist and aromatic.  Add to butter and continue beating for a minute. It should be smooth and not fluffy.
2. Add the flour and then pulse about 5 times on low until well combined (no flour on top). Remove dough from bowl, divide into two and roll into balls.
3. Shape each ball into a log, size and length will be up to you. Wrap in plastic and refrigerate for at least  3 hours.  I left mine overnight.  At this point, you can keep the dough in the refrigerator for up to 3 days or freeze up to 2 months.
4. Preheat oven to 350F.  Remove one log of dough from refrigerator and slice into 1/2 or 1/4 inch thick rounds.  Place on baking sheet  lined with parchment or silicone mat.  Leave about an inch in between the round.
5. Bake for 17 – 20 minutes or until sides are light brown.  Remove from oven and cool for 5 minutes then transfer to wire rack.  Repeat with the rest.

Related Posts

• Honey Wheat Cookies
• The Best Chocolate Chip Cookies
• RICK KATZ’S BROWNIES FOR JULIA
• Sugar Topped Molasses Spice Cookies
• Cocoa-Nana Bread