lemon almond shortbread cookies.

i believe that summer days should be sprinkled with lemony treats.
it just seems so wonderfully appropriate to enjoy a zesty sweet on those hot summer days. 
whether it be a tall glass of ice cold lemonade or a slice of lemon pound cake . . .
i am always on board for a lemony treat. 

i baked a yummy. and quite darling
little lemony treat that i wanted to share with you.

this is my own little recipe for lemon almond shortbread cookies. 
topped with a scattered bouquet of summer daisies. 

the wonderful thing about this recipe is 
that you will likely always have the ingredients in your kitchen.
the ingredient list is short & simple.
basically pantry staples that one should always have. 

all you need is . . .

3 sticks of unsalted butter. room temperature.
1 cup white sugar.
2 teaspoons almond extract.
3 1/2 cups flour.
1/2 teaspoon salt. 
2 lemons.
1 cup powdered sugar.

thats it. 

start by mixing the butter & sugar until smooth.
add the almond extract in to the mixture.
squeeze the juice of one lemon in. as well. 

in a separate bowl. 
sift together the flour & salt.
then slowly add the dry mix into the butter mix.
keep mixing until the mixture forms into dough.

roll the dough onto a floured surface. 
wrap in saran wrap & chill in the fridge for thirty minutes. 

take the dough out & roll it to 1/4 of an inch thick. 
cut the cookies into whatever shape you desire.
i used round biscuit cutters. 

place the cookies on an ungreased cookie sheet.
bake at 350 for about 20 minutes.
or just until the edges start to brown. 

while the cookies are cooling . . .
go ahead and make your glaze topping.

using a whisk. mix together the powdered sugar & the juice of one lemon.
add tiny bits of almond extract or water until you get the consistency that you like.
{i prefer to have my glaze a bit thicker so that it does not run off the cookies}

using a spoon. spread the glaze onto your cooled cookies.
i use the back of a spoon to bring the glaze to the edge of the cookie. 
while the glaze is still wet place your embellishment of choice.

i used sugar flowers from miette bakery in san francisco. 
i think they are just the sweetest little things.

and voila!
you have your lemon almond shortbread cookies!
both delicious & beautiful.


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