Dotted Shortbread Cookies

Dotted Shortbread Cookies
Dotted Shortbread Cookies
Yield: 4½ dozen cookies • Preparation: 30 minutes • Bake: 12 to 13 minutes • Refrigerate: 6 to 8 hours
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Ingredients
  1. 1 cup all-purpose flour
  2. ¼ cup confectioners’ sugar
  3. ¼ cup sugar
  4. ½ teaspoon salt
  5. ½ cup butter, room temperature
  6. ¾ teaspoon vanilla extract
  7. 2 tablespoons turbinado sugar
  8. Garnish: Creamy Lemon Curd (recipe follows) and fresh blueberries
Instructions
  1. In the work bowl of a food processor, combine flour, confectioners’ sugar, sugar, and salt, pulsing to blend. Add butter and vanilla, pulsing until dough comes together in a ball. Divide dough into 2 equal portions. Using your hands, shape dough portions into 10-inch-long ropes. Set aside.
  2. Place 2 (12-x-2-inch) sheets plastic wrap on work surface. Sprinkle each with 1 tablespoon turbinado sugar.
  3. Place a dough rope on each prepared sheet, and roll in sugar to coat. Wrap each dough portion in plastic wrap, twisting ends to seal. Refrigerate until dough is very hard, 6 to 8 hours.
  4. Preheat oven to 325°.
  5. Line baking sheets with parchment paper. Set aside.
  6. Cut cold dough into ¼-inch slices, and place on prepared baking sheets.
  7. Bake until cookie edges are light golden brown, 12 to 13 minutes. Cool on wire racks.
  8. Garnish the top of each cookie with ¼ teaspoon Creamy Lemon Curd and a blueberry, if desired.
TeaTime Magazine https://www.teatimemagazine.com/
Creamy Lemon Curd
Yield: 1 cup • Preparation: 10 minutes • Cook: 8 minutes
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Ingredients
  1. 4 egg yolks
  2. ¾ cup sugar
  3. 2 tablespoons fresh lemon zest
  4. ⅓ cup fresh lemon juice (approximately 2 large lemons)
  5. ¼ cup butter, cut into 4 pieces
Instructions
  1. In a medium bowl set over a pan of simmering water, combine egg yolks and sugar, whisking until smooth. (Make sure bottom of bowl is not touching water.) Add lemon zest and juice, whisking well. Cook until thickened, approximately 8 minutes, whisking constantly. (Mixture should coat the back of a metal spoon.)
  2. Remove from heat, and add butter, 1 piece at a time, whisking until melted and incorporated. Transfer lemon curd to an airtight container. Refrigerate until needed, up to 1 week.
TeaTime Magazine https://www.teatimemagazine.com/

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