Happy Cookie Friday! It’s Friday – D’oh – and this means it is time for a fresh batch of cookies! Today I got some really simple cookies for you that can be bedazzled pretty easy with some help: Stamped Citrus Shortbread Cookies. Deliciously lemony sweet and melting in your mouth. Mmmm…
I think I am telling you a lot – sometimes the simple things in life are the best. Shortbread cookies could not be more simple ;) Some basic ingredients plus some flavor maybe like lemon or something else. That’s it. Nothing else needed. No chocolate, no nuts, no berries. Shortbread is best when really simple. Maybe some sugar glaze on top… but that’s really it ;)
I know that shortbread cookies normally do not look very appealing. You can make them look a bit “fancier” by adding a little pattern on top. I found cookie stamps some time ago in one of those decoration/DIY shops. You can also get them from Nordic Ware* but those are much more expensive. Maybe I have someone to buy me those one day as a gift ;P
Well… anyway. You can get nice cookies with the cheap cookie stamps. As you can see on the pictures the edges are a bit torn around the edges – this happens when you press the stamp into the dough ball. I don’t mind but if you want clean-looking cookies you should make the dough balls slightly larger, stamp them and then use a round cookie cutter to remove the edges that are not so nice. Doing so you will get perfect stamped and clean cookies ;)
By the way… do not forget to cool the dough properly before baking. Do not skip that part – it is crucial for the pattern on top. If you are not cooling enough the dough will spread and the pattern will get lost. We don’t want that… so cool properly ;)
INGREDIENTS / ZUTATEN
For the dough:
1 cup (230g) butter, softened
1/2 cup (100g) sugar
1 tsp. vanilla extract
1/2 tsp. lemon extract
zest of 1/2 organic orange
zest of 1/2 organic lemon
2 cups (260g) all-purpose flour
1/3 cup (40g) cornstarch
1/4 tsp. salt
For the glaze:
1/2 cup (60g) confectioners’ sugar
1 tbsp. butter, melted
2-3 tsp. fresh lemon juice, plus more as needed
zest of 1/2 organic lemon
Für den Teig:
230g weiche Butter
100g Zucker
1 TL Vanille Extrakt
1/2 TL Zitronen-Extrakt
Abrieb von 1/2 Bio-Orange
Abrieb von 1/2 Bio-Zitrone
260g Mehl (Type 550)
40g Speisestärke
1/4 TL Salz
Für die Glasur:
60g Puderzucker
1 EL Butter, geschmolzen
2-3 TL Zitronensaft plus ggf. mehr
Abrieb von 1/2 Bio-Zitrone
DIRECTIONS / ZUBEREITUNG
2. Cut the log into (not too thin) slices and shape those slices into balls. Press your cookie stamp into some flour and press on top of the dough balls to get the pattern on top of the cookies. If the edges are bit wonky you can use a round cookie cutter to clean that up. Remove any flour on top with a brush. Place the cookies on a board lined with baking parchment and place in the fridge for about 30-45 minutes.
3. Right before the cookies go into the oven prepare the glaze by mixing the confectioners’ sugar with the melted butter, lemon juice, and lemon zest. The glaze should not be too thick, so add some more lemon juice if needed. Set aside.
4. Preheat the oven to 350°F (180°C). Pull the first batch of cookies with the baking parchment onto a baking sheet. Make sure the cookies have some space in between – you might have to space them out a bit and bake some of them later so they don’t touch when spreading while baking. Bake for 12-14 minutes until lightly golden in color. Take out of the oven and let cool down a bit on the baking sheet. As soon as you can touch them, brush the cookies generously with the glaze and let dry and cool down completely on a wire rack. Repeat with the remaining dough/cookies.
2. Die Wurst in (nicht zu dünne) Scheiben schneiden und dann zu Kugeln formen. Den Keksstempel in etwas Mehl tauchen und dann auf die erste Kugel pressen, bis das Muster tief im Teig eingeprägt ist. Vorsichtig lösen und ggf. Mehl auf dem entstandenen Cookie mit einem Pinsel entfernen. Wenn die Ränder etwas uneben und eingerissen sind, kann man mit einem runden Keksausstecher nachhelfen und begradigen. Die gepressten Cookies auf ein Brett mit Backpapier setzen und dann noch einmal etwa 30-45 Minuten in den Kühlschrank legen.
3. Bevor die Kekse in den Ofen gehen, die Glasur vorbereiten und dafür den Puderzucker mit der geschmolzenen butter, Zitronensaft und Zitronenabrieb verrühren. Die Glasur sollte nicht zu dickflüssig sein, damit man sie gut auf den Keksen verteilen kann – ggf. etwas mehr Zitronensaft dazugeben. Zur Seite stellen.
4. Den Ofen auf 180°C (350°F) vorheizen. Die erste Ladung Cookies samt Backpapier auf ein Backblech ziehen. Die Cookie sollten dabei etwas Platz zwischendrin haben, weil sie noch etwas auseinander laufen beim Backen – ggf. also ein paar Cookies vom Backpapier runternehmen und erst in der zweiten Runde mit dazunehmen. Die Cookies für 12-14 Minuten backen – sie sollten eine leicht goldene Farbe bekommen haben. Aus dem Ofen holen und auf dem Blech etwas abkühlen lassen, bis man sie gut anfassen kann. Die Cookies mit der Glasur bepinseln und dann auf einem Kuchengitter komplett abkühlen und trocknen lassen. Mit dem restlichen Teig/Cookies wiederholen.
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Here is a version of the recipe you can print easily.
Stamped Citrus Shortbread Cookies
- Prep Time: 20m
- Cook Time: 14m
- Total Time: 2h 30m
- Yield: 24
- Category: Cookies
- Cuisine: American
Description
Delicious and easy to prepare cookies you get into shape with a stamp: Citrus Shortbread Cookies!
Ingredients
Instructions
Notes
Enjoy baking!
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