Lemon Shortbread Cookies- but without pictures

[maytagbear]

If I wasn't afraid of my digicam, there would have been pictures.

275F
Food processor/Steel Knife (I used my 5 cup KitchenAid.)
Small metal baking pan, about 7 inches by 11 inches.
All measurements are level.

1/2 cup white sugar
Zest (coloured part)of the peel of one lemon. Scrub lemon with hot water and baking soda, rinse thoroughly. Peel with sharp vegetable peeler. JUST the coloured part. The white pith is too bitter.

Combine sugar and zest in processor fitted with Steel Knife, until lemon zest is completely integrated with the sugar, about 1-2 minutes.

1 cup all-purpose flour, stir/spoon/sweep
1/4 cup cornstarch. (Argo brand now comes in a wonderful resealable wide-mouth plastic jar!)

Add these to the sugar/lemon mixture, pulse until combined.

1 stick butter (NO substitute.) I used salted, because it's what I had. Cool room temperature, cut into big chunks.

Add to processor, and process until dough forms a ball, and let spin no more than 5 times.

Uncover processor, remove workbowl from motor base.

Dump dough onto ungreased small pan. I used the pan from a former toaster oven, and it was the right fit.

Press dough evenly to fill pan. This is the longest, and most boring part of the whole operation.

Prick dough with clean fork all over. Not just decorative, but also prevents air bubbles.

Bake in preheated 275F oven for 45 minutes. Should be firm, but not rock-like when poked with finger.

Remove to cooling rack. With sharp, small knife, score into smallish pieces while still hot, roughly 5 vertical by 4 horizontal.

Let cool.

Makes enough for two 20something nieces for their road trip home, and a few for Unk to enjoy.

Variations-

1 teaspoon ground cinnamon, instead of lemon zest.

1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon.

1 teaspoon pure vanilla extract instead of lemon zest.

1/2 cup packed light brown sugar. The spice variations are wonderful with the brown sugar. I don't think it would really go with the lemon zest. If you try it with the lemon zest and brown sugar, please DO let me know!

Lawrence/Maytagbear

 

[supremewhirlpol]

Oh that's nice! I love lemon cookies!

 

[mixfinder]

Shortbread Addictions

Lawrence, they sound divine. My first favorite flavor, ingredient and texture is butter. I prefer salted and cultured when it can be found. There is nothing faster or more effective for mixing shortbread than a processor. Gone forever are the long struggles trying to coax the flour into the butter in the old days.

 

[spiralator60]

Toaster Oven Pan

Lawrence,

What size pan are you using for a batch? Would an 8" x 8" pan be comparable?

 

[rayjay]

Hi Kelly Recipe and procedure please for these delicious looking cookies.

Thanks, Ray

 

[maytagbear]

A point or two of clarification.

Someone emailed me about the flour.

Flour is all purpose, and preferably unbleached.

Stir/Spoon/Sweep means: Stir the flour in the canister or bag, to loosen it up.

Spoon into a 1 cup measure for dry ingredients, not a liquid measure, like a Pyrex measuring pitcher.

Sweep the excess flour off with a straightedge. I usually use the back of my big knife.

As for the baking pan, it should be a pan, and not Pyrex. An 8x8 is about the same size. The dough may wind up being marginally thinner, however. I would check for doneness a few minutes earlier, like 40 minutes.

Doneness. Should feel mostly firm, but have a slight give. Will firm further as it cools, which is why scoring with the knife while it is still hot is important.

Another variation: No lemon, no spice, but 1/2-1 teaspoon vanilla extract. Or almond (pure!) likewise. When I make almond shortbread, I like to lightly press whole blanched (skinless)almonds onto the top before baking. The almonds should NOT be salted.

If you really wanted to: you could cut the plain-no lemon or spice- bars a little bigger, and spread them when cooled with melted blueberry jam, and others with melted raspberry jam, and the remaining others with a light coat of vanilla icing. Or, make vanilla icing, put it in three small bowls, and get out the little jars of food colouring. Once a year won't kill a person.

Come on....it's easier than pie!

Lawrence/Maytagbear[this post was last edited: 7/2/2010-14:51]

 

[duet83]

Yum

Oh, pastries without pictures?

Too bad. They sound great.

Kelly those look VERY eatable.

Nice dishwasher too.

 

[spiralator60]

Thanks Lawrence!