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