Meyer Lemon Shortbread Cookies

By: Feed by Round Pond

meyer-lemon-shortbread-cookies-filtered

Pair with a glass of Round Pond Rutherford Sauvignon Blanc.

Ingredients for 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 tarter
1 tsp baking soda
zest from 1 lemon
juice from 1 lemon

Ingredients for Glaze
2 cups powdered sugar
Lemon juice
Lemon zest

For the Cookies
Preheat oven to 325 Degrees.  In a bowl, mix together the dry ingredients and set aside, (flour, cream of tarter, 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 cookies with a pastry brush.

The cookies are great chilled and served directly from the freezer.

Recipe by Hannah Bauman

Feed by Round Pond

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The Feed by Round Pond is a collective voice of the staff that embodies the ethos of all we do--from making wine to making artisanal food products to just plain having fun--here at Round Pond.

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