Glazed Meyer Lemon ShortbreadPosted: July 23, 2014 | |
There are days I really miss San Francisco. I miss all the wonderful restaurants. I miss all the eccentric, diverse
weirdos, people. I miss hearing the clang-clang of a distant cable car rolling down a steep hill. I miss the faint orange of the Golden Gate bridge peeking through the dense fog. I miss being able to drive up to the wine country at a moments notice. I could go on for hours with all the reasons.
Most of all, I miss my dear friends. Especially my friends with Meyer lemon trees….
and you know who you are…
I used to get BAGS of them for free willingly dropped off onto my work desk.
Oh, the amazing meyer lemon. How I love thee…
I don’t even know how to describe the scent of a meyer lemon. Sure the taste is amazing- but it’s the smell that borders on exotic. You just have to smell one to experience it- One cannot simply describe how it smells (but I’ll try- It’s sweet, it’s distinctly floral, but at the same time lemony).
I recently found a bag of meyer lemons at the market (albeit-expensive)-insert appropriate child like weeping here)- so I just had to splurge and buy them. I was down right giddy when I spotted them. I admit I sat in my kitchen and snorted the scent coming off of those lemons for several minutes. Some of them I sliced thin and macerated them with sugar for a few hours at room temp until a natural syrup formed and then I added the syrup to my iced tea.
The rest I used to make shortbread. These little gems are packed with flavor- but I didn’t want to stop there- so I used some of the juice to mix with confectioners sugar to make a glaze.
Cheers to the meyer lemon, and more importantly to my friends who I miss. Even without your lemon trees you are forever dear in my heart.
Glazed Meyer-Lemon Shortbread
2 sticks (1 Cup) unsalted butter, room temp
1/2 Cup confectioners sugar
zest (finely grated) of 3 meyer lemons (reserve juice for glaze)
2 Cups all purpose flour
3/4 tsp. fine (table salt)
1/2 tsp. vanilla
1/2 tsp. lemon extract
1. Cream butter and sugar together until pale and fluffy; about 3 minutes, stopping often to scrape bottom and sides of mixer bowl. Stir in zest and combine. Add extracts and combine well. In a separate bowl whisk together the flour and salt. Add flour mixture to ingredients and mix on low until combined. Place cookie dough onto a large sheet of plastic wrap and flatten out into a disk. Wrap well and place in refrigerator to chill for one hour.
2. Roll out dough between two pieces of parchment paper to about 1/4 inch thickness. Peel off top sheet of paper. Dip desired cookie cutter in flour and cut cookies. (I used a 1 inch x 3 inch long cutter). If dough becomes soft while working- place back in the refrigerator to chill; before attempting to remove cut out cookies; cookies release much easier if dough is very cold. Re-roll any scraps and cut out remaining cookies. Place cookies onto parchment lined baking sheets. Bake at 325° F for about 14-15 minutes or until edges are just turning light brown. Allow cookies to cool on sheets then remove to a wire rack. Once completely cool, glaze with lemon glaze.
1 Cup confectioners sugar
2 1/2-3 tsp. meyer lemon juice
In a small bowl whisk together sugar and lemon juice. You are looking for a fairly thick glaze; you don’t want it too runny. Spread glaze onto cookies with a small off set spatula. Let cookies sit for glaze to set; about one hour. Store cookies in an air tight container.