It would appear that the holiday baking season is wholly upon us, and I personally couldn’t be happier seeing as I love to bake and this is a terrific excuse. That being said, I know the holiday season can be stressful and harried, and sometimes we’re supposed to bake a treat to bring somewhere or serve to guests and we just don’t have time to do anything elaborate.
That’s where this recipe comes into your life and saves it. First of all, you start with cold butter. Yes, really – cold butter!! What cookie recipe lets you do that? Secondly, you don’t have to take the time to scoop each individual cookie onto a baking sheet; you just press the entire ball of dough into a greased tart pan and bake it off.
And now you might be thinking that cookies this easy surely must taste awful, but occasionally too good can be true. These are completely amazing. Perfectly buttery, soft texture, and a light crunch of almond to contrast, and then the tart bite of the lemon glaze all come together in a perfect bite. These are wonderful little cookies to throw together when you’re backed up against the wall this holiday season. Enjoy!
Source: Down South by Donald Link
16 tbs (2 sticks) unsalted butter, cold, cut into cubes
¼ tsp kosher salt
¼ cup confectioners’ sugar
¼ cup granulated sugar, plus more for garnish
1 cup cake flour
1 cup all-purpose flour
½ cup sliced or slivered almonds
1 ¼ cup confectioners’ sugar
2 tbs fresh lemon juice
½ tsp vanilla extract
To make the COOKIES: preheat the oven to 350 F. Grease a 9” round tart pan with a removable bottom and set aside.
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and salt on low speed until softened, 2 to 3 minutes. Add the confectioners’ sugar and granulated sugar, increase the speed to medium, and beat, scraping down the sides of the bowl as needed, until light and fluffy, 3 to 4 minutes. Add the flours in 3 batches, turning the mixer off before each addition and mixing on low until just combined.
Turn the dough out onto a lightly floured work surface, gather into a ball, and flatten into a disc. Using your hands, press the dough into the prepared tart pan. Sprinkle the top of the dough with extra sugar and the sliced almonds.
Bake 15 minutes, then decrease the oven temperature to 300 F and bake until light golden, an additional 25 minutes.
Remove the pan from the oven. Press up on the bottom of the tart pan to release the sides of the pan. Using a long knife, slice the shortbread into 12 wedges while still warm. Allow the wedges to cool completely.
While it’s cooling, make the LEMON ICING: in a medium bowl, whisk together the confectioners’ sugar, lemon juice, and vanilla extract until very smooth.
Once the cookie wedges are completely cool, use a fork to drizzle the lemon icing over them. Either serve right away or let set before transferring to an airtight container for storage.