What is the point in writing? I’m not sure. When I was younger, I had a lot to say. I was a sad and melancholic teenager, and poetry flew out of me like water. And to tell you a secret – I was actually pretty good. But as I grew up, the depression has moved someplace else, taking my writing with it. Now, I stare blinking at the screen like an empty minded goldfish. Don’t I have thoughts, words to get out? I don’t even know anymore.
So instead of writing, I bake. I bake with obsession, with fire in my eyes. I dream up cakes during work conferences, and I stay up late, eyes glued to the warm oven, watching pastries grow and golden. This shortbread has captured my attention with its beautiful white glaze. I know it might seem silly, but I don’t recall seeing glazed shortbread before. Now I have to say, this shortbread doesn’t melt in your mouth. It almost has a bite to it and a nice chewy center. It’s not very crumbly and doesn’t have that strange sandy texture you get when you add cornstarch.
Is it the best shortbread in the world? Probably not. My search for the perfect recipe will carry on, and maybe I will even give the damn cornstarch a try. But for today, these lemony shortbreads were exactly what I needed. Sweet, tangy, easy to make – and even easier to eat. And you can trust me on that one – I had 4.
1/2 cup butter, softened
1/4 cup + 2 Tbsp icing sugar
1 tsp vanilla extract
1/2 tsp lemon extract
3/4 cup AP flour
Pinch of salt
Line a 6″ cake pan with parchment paper.
Beat butter, icing sugar, and extracts until fluffy. Add flour and salt, mix until combined. Press into the prepared cake pan and refrigerate for at least 3omin. The dough will appear somewhat wet, but don’t worry – it will harden up in the fridge.
Bake on 300F for 45min.
For the icing, mix some icing sugar with freshly squeezed lemon juice. Make sure it’s not too runny – you can add more sugar to get the right consistency. Spread on the cookies and let rest until hardens.