Lemon Shortbread Wreath Cookies
The holidays have officially arrived and for many households, that means cookie baking time to share with family and friends. This year I wanted to add a new cookie to my usual holiday mix and give a go at making shortbread. I have never made shortbread myself but have enjoyed the buttery treat a time or too. In this particular cookie, the Meyer-lemon pairs well with the rosemary decoration while still rounding out with sweetness that comes from the Meyer-lemon that isn’t found in regular lemons.
Cookies
2 sticks unsalted butter, room temperature
1 tablespoon packed Meyer-lemon zest
2 tablespoons fresh juice
3/4 cup confectioners' sugar
1 1/4 teaspoons kosher salt
2 cups unbleached all-purpose flour
Glaze
3/4 cup plus 2 tablespoons confectioners' sugar
3 tablespoons fresh Meyer-lemon juice
Decorations
60 sprigs rosemary
1 large egg white, beaten
Granulated sugar
Small red candies
Directions
Step 1
Cookies: Beat butter with zest on medium-high speed until fluffy, about 2 minutes. Beat in confectioners' sugar until pale and fluffy, about 1 minute more. Reduce speed to low. Beat in lemon juice and salt, then flour, until combined. Divide dough in half, transfer each to plastic wrap, pat into rectangles, wrap, and refrigerate until firm, at least 4 hours.
Step 2
Working with one rectangle at a time, roll out dough on a lightly floured surface to 1/4 inch thick. Stamp out fluted rounds with a 3-inch cutter. Transfer to prepared sheets, 1 inch apart. Use a 1 inch plain round cutter to stamp out centers of 3-inch rounds. (Save the centers and bake them separately for some bite size treats!)
Gather scraps; roll out again, stamping out more wreaths. Only re-roll the dough once, doing it more than once will make the cookies tougher. Repeat with remaining disk. Refrigerate until firm, about 30 minutes.
Step 3
Preheat oven to 325° F. Bake, rotating sheets and rack positions halfway through, until set and pale golden on bottoms, 20 to 25 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack; let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week before decorating.
Step 4
Glaze and Decorations: Lightly whisk egg white in bowl and brush herbs; sprinkle with granulated sugar. Transfer to wire rack; let stand until stiff and dry, at least 1 hour. In a small bowl, whisk together confectioners' sugar and lemon juice until smooth. One at a time, dip cookie tops in glaze; lift and tilt slightly for a few seconds, allowing excess to drip back into bowl. Transfer to wire rack; decorate with sugared herbs and candies.
