Lemon & Orange Shortbread Cookies with Lemon glaze

Lemon & Orange Shortbread Cookies  with Lemon Glaze  

      Well, when lettuce has been banned by the CDC, what is a girl to do but bake!

Continuing my theme this winter of cooking with ingredients that brighten my day, I have added Orange and Lemon to my shortbread recipe.  I originally wanted to do all orange but my extract had gone dry.  I dropped back for a punt and used a Meyer lemon instead.

B.A.’s cooking tips:

For these Lemon & Orange Shortbread Cookies, spend the money and use Meyers Lemons.  They burst with flavor. Also, I like textures and I prefer to use sugar in the raw.  It adds a little molasses hit and does not break down like white sugar, so there is an added crunch. You can use white sugar if you want. ALSO…. cooking shortbread is like watching an avocado ripen.  You have about one min. to go from perfect to touch of burn. So… pay attention and watch those timers. I also like a smaller drop (two bite) cookie but if you prefer a larger one, go for it.

Lemon & Orange Shortbread Cookies 

• preheat oven 350
• In a bowl mix together ingredients in the following order.
•        3 sticks of softened butter
•        A cup of sugar ( I use in the raw, aka turbinado) feel free to use white
•       1 tsp of lemon zest
•        add 1 tsp of orange zest  (i only realized I had no orange extract after I had added the zest)
•        1 tsp of lemon juice from lemon

mix these together, sift the following ingredients together and then add to the above.

•        3 1/2 cups of all purpose flour
•        1/4  tsp of salt.
• mix all ingredients together until they form a dough. Wrap in plastic and place in fridge for 30 min
• take chilled dough out and cut /divide into three portions. (you may want to place the other divided sections back in the fridge, while you use the one. Wrap in plastic though)  Take portion and roll out into a 2 in. log. (you can do larger if you like.) Cut log into 1/4 inch pieces and place on cookie sheet. Cook for 20 min. (if you are doing larger cookies, you may want to go for 25, just keep an eye on them)

Lemon Glaze

While the cookies are cooling on a rack or cooking in the oven, prepare your glaze.  In a bowl mix up

• 1 cup of powdered sugar
• 1tsp of lemon zest
• the juice from half a lemon, probably close to a tablespoon.  Just use enough to get a thin consistency on your glaze. It should be liquidy but firm up quickly when it’s put on a cookie. If you get it too thin, just keep stirring or add a bit more sugar to thicken it up.  (as you can see in my photos, it was a little thick at the time)
• you can garnish with lemon zest if you like.

Thank you so much for taking the time to check out my, Lemon & Orange Shortbread Cookies with Lemon Glaze Recipe.  If you used it, I hope you enjoyed it. Did you make changes to it?  Please leave a comment and let me know. If you liked this recipe, you may want to look at my LAVENDER & LEMON COOKIES,  You can check out my other recipes on my blog; COOKING ON THE FLY WITH BA.  My recipes are super simple and really deliver in taste. Also, please take a min to peruse my STOREFRONT. I’m actually an artist, who loves cooking.  Finally, I would love to see you on my FB PAGE.  Feel free to reach out and join me there.

Have a splendid day in the kitchen!!                                                                  

Peace, Love and Rocks

B.A.