These shortbread cookies are the perfect accompaniment for counting down the days until summer with a glass of Round Pond Rutherford Sauvignon Blanc.
Ingredients for Shortbread Cookies
1 cup granulated sugar
1 cup powdered sugar
1 cup unsalted butter, softened
1 cup Round Pond Meyer Lemon Olive Oil
2 whole eggs
6 cups All-purpose flour
½ tsp Kosher salt
1 tsp cream of tartar
1 tsp baking soda
zest from 1 lemon
juice from 1 lemon
Ingredients for Glaze
2 cups powdered sugar
For the Cookies
Preheat oven to 325 Degrees. In a bowl, mix together the dry ingredients and set aside, (flour, cream of tartar, baking soda and salt). In another bowl, cream together the granulated sugar, powdered sugar and butter, until light and fluffy. Slowly add Round Pond Meyer Lemon Olive Oil; beat till fully incorporated. Add eggs one at a time, beating to incorporate thoroughly. Then add zest and lemon juice. Add dry ingredients and mix gently till just moistened. Scoop finished cookie batter onto a flat baking tray and flatten each scoop slightly.
Bake cookies in preheated oven for 8-10 minutes, just until edges of cookies are just dry and starting to turn color. Take care not to over bake. Cool completely before glaze with frosting.
For the Glaze
Mix together the sugar, juice and zest until glaze is smooth. The glaze should be thin, but not too runny. Apply to cool lemon shortbread cookies with a pastry brush.
The shortbread cookies are great chilled and served directly from the freezer.
Recipe by Hannah Bauman