It is finally that time of year again, time for the annual food blogger cookie swap! I participated for the first time last year it was so much fun! You get assigned three different food bloggers and bake them one dozen cookies. Then you get a dozen cookies from three different food bloggers. It is like secret Santa style, because you do not know who has you until you receive your cookies. And it is also a fundraiser for kids with cancer: Cookies for Kids’ Cancer.
For this year’s cookie I decided to go with a shortbread. They hold up well for a few days and are nice with warm beverages of winter (hot tea, cocoa, coffee). You can really taste the lemon in these cookies! They are tart and still have the goodness of a shortbread.
I want to say thanks to Jennifer of Orlando Connections, Lisa of LifewithLisa and Krista of A Handful of Everything for the delicious cookies! Special thanks to Love and Olive Oil and The Little Kitchen for hosting such a fun event!
Lemon Shortbread Cookies
adapted from une gamine dans la cuisine
1 3/4 cups + 1 Tablespoon all purpose flour
2 Tbsp cornstarch
1/4 tsp table salt
2/3 cup butter, softened to room temperature
1/3 cup + 1 Tbsp confectioners’ sugar
1/4 cup fresh lemon juice (about 3-4 lemons depending on the size)
2 heaping Tbsps lemon zest (about 2 lemons)
1/2 tsp pure almond extract
2/3 cup confectioners’ sugar – for dusting
In a medium-size bowl, sift together the flour, cornstarch, and salt; Set aside.
In a large bowl, beat the butter and sugar together until pale and creamy with a hand mixer. Add the lemon juice, lemon zest, and almond extract and beat on medium-low speed until combined. Add the flour/cornstarch mixture and beat on low speed until a smooth dough forms.
Turn the dough out onto a lightly floured surface and divide in half. Place each half onto a large sheet of wax paper and roll each one into an 8-inch long log. Wrap each log in plastic wrap and refrigerate for 2-24 hours.
Preheat the oven to 350 F after the dough is finished chilling. Line a cookie sheet with parchment paper.
Remove one log of dough from the refrigerator and slice it into 1cm-thick rounds. Place the cookie rounds onto prepared sheets, leaving about 1 1/2-inches of space between each one. Bake for 15-17 minutes, until the bottom edges are light golden brown. Remove the sheet from the oven and allow the cookies to cool for about three minutes.
Place the confectioners’ sugar into a large, shallow bowl. Gently toss the still-warm cookies through the bowl of confectioners’ sugar. Transfer the coated cookies to a wire rack and cool completely. Repeat with the remaining log of dough. Store in an airtight container.