These cookies were a peace-offering. A way in which I could say, “It’ll be okay. Just give it time.” without feeling like the millionth time I’ve had to say it. They were organic-made, from memory and what was left in the refrigerator. I hope these can bring happiness to your loved one, too.
For the shortbread (yields one dozen):
- 3/8 cup butter, room-temperature (more if flour mixture becomes too dry)
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1 3/4 cup flour
- 1/4 salt
- Juice and zest of half a large lemon
For the strawberry-lemon glaze:
- 3 hulled strawberries, blended
- Juice and zest of half of large lemon
- 1/2 cup confectioner’s sugar (plus more for consistency preference)
- Preheat oven to 350 and prepare cookie sheet
- Beat butter and sugar until combined
- Add vanilla and lemon components
- Sift flour and salt over butter mixture
- Mix on low until dough forms (my flour always absorbs more liquid, so I had to add about three more tablespoons of butter to get a dough to form)
- Wrap and chill for thirty minutes
- After thirty minutes has expired, unwrap dough and roll out onto floured surface to about 1/2 inch thick
- Cut into desired shapes
- Bake for 20-25 minutes until edges are golden brown
- Drizzle with glaze and give to someone you love!
The glaze is prepared by blending or macerating three strawberries and sifting this into a mixture of lemon juice, zest, and confectioner’s sugar, stirred to desired consistency.