Week 30 – EASY Whipped Lemon Shortbread
These cookies were GOOD. Nothing earth shattering, just a good, basic shortbread cookie.
The addition of the corn flour really made these a melt-in-your mouth success. Please not, you cannot substitute corn meal for this. Really, the recipe says you can’t sub corn flour either, but just do your best! I used THIS brand and it was great! The flavor was very subtle, but I didn’t use lemon paste. I imagine that would have given the flavor more of a punch.
You can watch the video HERE. Yes, I am still without my stand mixer. I am really frustrated with the entire situation. Luckily, Scott reminded me that we had a hand mixer collecting dust in a cabinet.
This little Hamilton Beach hand mixer is a beast! This dough was on the thick side, so I was worried, especially after last weekend when my big mixer couldn’t handle a soft bread dough.
Anyhoo… These cookies took just a few minutes to come together. Honestly, I think it took longer in the oven than to make up the dough.
WHEN I make these again, I will use lemon paste. Or perhaps swap out the lemon for orange and dip the cookies in chocolate. There are a lot of options for alterations!
Let me know if you give them a try!
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Ingredients
1 cup (93g) Masa Harina (corn flour)
1 cup (120g) all purpose flour
16 tablespoons (226g) unsalted butter, softened
3/4 cup (85g) powdered sugar
1/2 teaspoon table salt
zest (grated rind) of 2 lemons
2 teaspoons vanilla
1 teaspoon lemon paste, optional
1/3 cup (66g) granulated sugar
Directions
- Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.
- Weigh your flours; or measure by gently spooning into a cup, then sweeping off any excess.
- In a small bowl, whisk together the masa harina and flour. Set aside.
- In a medium bowl or the bowl of a stand mixer, beat together the butter, confectioners’ sugar, salt, and lemon zest at medium-high speed until very smooth and creamy, about 5 minutes. Stop to scrape down the sides of the bowl as needed.
- Stir in the vanilla and lemon paste.
- Add the dry ingredients, mixing on low speed until the dough comes together.
- Portion the dough into 1 1/2″ balls; a level tablespoon cookie scoop works well here.
- Gently roll the dough balls in granulated sugar to coat before placing them onto the prepared baking sheets, leaving about 2″ between them. If at any point the dough feels too soft to work with, cover the dough and refrigerate for 15 to 20 minutes.
- Use a fork to lightly flatten the top of each cookie once.
- Bake the cookies for 12 to 16 minutes, or until they’re set and the edges are starting to brown slightly.
- Remove the cookies from the oven and allow them to cool right on the baking sheet; they’re quite fragile when warm. Cool completely before serving.
- Store lemon shortbread cookies, well wrapped, at room temperature for several days; freeze for longer storage.
