I am pretty sure you know I love lemon. Anything lemon. The more lemony the better, really. Lemon has the ability to transform something quite ordinary with just the swift swipe of a microplane. Like these Lemon Shortbread Cookies. One minute they’re regular little shortbread cookies, and the next they’re alive and zesty – bits of yellow peel baked right in – giving miniature bursts of luscious lemon to every crumbly bite. Like mini fireworks in your mouth, except they won’t set it on fire.
You can make these cookies any size you like, but because they are so much more filling than regular cookies, I made them small. You can always snaffle down two if one isn’t enough. Better to choose two small ones than feel you have to devour one huge one, right? I also used this same basic shortbread recipe as a tart crust for Lemon Mascarpone Tarts. Even though the base recipe I stole from the Vanilla Cranberry Shortbread that I gave you for Valentine’s Day, these taste like completely different cookies. They are very simple to make and you can throw them together in a New York minute. For our non-American friends, that’s very fast.
The baking is the longest bit. Oh, no, hang on. The waiting bit is – by far – the longest bit. Yes, there’s waiting involved. Best idea is to make these right before you to go bed, then you can just sleep through the waiting part and they’ll be there in the morning all bright-eyed and bushy-tailed, begging to be devoured. Add a little zest to your cookie dough today, to get a little zest in your mouth tomorrow. Because life is short, so we may as well make it as zesty as we can while we’re here!
Get all that lemony cookie scrumptiousness right here: Lemon Shortbread Cookies