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.

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