Lemony Letdown: Thyme Lemon Shortbread

Lemony Letdown: Thyme Lemon Shortbread- Candy Coated Culinista

Lemony Letdown: Thyme Lemon Shortbread- Candy Coated Culinista

I gave this recipe too many chances already and then I called it a day when it just looked like a cookie and not a shortbread.

Ingredients
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• ¼ tsp fleur de sel
• Freshly grated lemon zest, from one lemon
• 2 tsp finely chopped fresh thyme
• ½ cup unsalted butter at room temperature
• 1 extra large egg, lightly beaten
• 2 extra large egg yolks
• 1 tbsp coarse sea salt (that special salt I have) Maldon

Assembly
1. In a medium size bowl, stir flour, sugar, salt, lemon zest and thyme.
2. Using your fingertips, massage the butter into the dry ingredients until a coarse crumbly mixture forms.
3. In a separate bowl, gently whisk in the egg and egg yolks and reserve 1 tablespoon of the egg mixture for brushing.
4. Make a well in the centre of the flour and add in the egg mixture and blend with your hands until the dough comes together. Don’t knead. The dough will look crumbly.
5. Turn the dough out onto a lightly floured surface and now knead just until everything sticks together.
6. Please dough into a square and wrap in plastic film and refrigerate for 30 minutes.
7. Pre-heat oven to 350°F.
8. Spray the pan with non-stick spray.
9. Place dough in the pan and gently press down.
10. Bake in centre of oven for 20 minutes, or until top is golden brown.
11. Serve.

Tips
• Making shortbread by hand results in a much better shortbread than using a mixer.
• If you don’t have a shortbread pan – Form dough into a log and chill in fridge for one to two hours and slice into ¼” rounds.
• Store cookies in an airtight container at room temperature for up to one week.

Please Enjoy

My thoughts

I still couldn’t get the shortbread to look right. I have made shortbread before and it turned out fine. I’m not sure if it’s the pan throwing off the recipe as it needs a longer time to crisp up or it this recipe. Also I have never seen eggs in a shortbread recipe before and maybe that’s what it was. I was expecting that crispy cookie while this was not.

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Shortbread Cookie Sandwiches with my Failed Fudge Filling

Shortbread Cookie Sandwiches with Failed Fudge Filling - Candy Coated Culinista

Shortbread Cookie Sandwiches with Failed Fudge Filling – Candy Coated Culinista

This recipe came about out of a sense of urgency. Here’s the story: I have successfully made a marshmallow chocolate fudge recipe. The recipe was perfect but it was also colder out; and as I’ve come to learn the hard way… fudge is very temperamental. If it’s humid the fudge will not set no matter what, not even in the freezer. Feeling the urge to not be wasteful and throw the failed attempts out I am using my two failed fudge recipes today: Cheesecake fudge attempt number 2 and Marshmallow Pecan fudge attempt number 2. I wanted to make something like an ice cream sandwich recipe, but without the ice cream and I thought to try making shortbread cookies, and break in my new cookie cutters, and also re-purpose my failed fudge as a decadent filling.

Difficulty level is: Medium

Ingredients
• 1 ¾ sticks butter, at room temperature
• ½ cup sugar
• 1 tbsp vanilla extract
• 1 egg
• 3 cups all-purpose flour
• ¼ tsp salt
• 2 tsp baking powder

Assembly/Method
Shortbread Cookies
1. Preheat oven to 300°F.
2. Mix together the butter, sugar and vanilla extract in a stand mixer with a paddle attachment for 4 minutes.
3. Add the egg and reduce speed to low then add the flour slowly along with the salt and baking powder until combined.
4. Wrap dough in plastic wrap and refrigerate for 1 hour.
5. Lightly flour your working surface and roll out the dough until its 1 inch thick.
6. Use the cookie cutters to stamp out cookies.
7. Now place dough on a parchment paper lined baking sheet.
8. Bake for 15-17 minutes or until golden.
9. Transfer to a cooling rack and allow to cool completely.
Cookie Assembly
1. Spread the fudge spread into the middle of each cookie and place a second cookie on top, making a sandwich. Keep in mind not to spread the filling all the way to the edges.
2. Let the cookies set for a couple of hours and enjoy.

Please Enjoy

Reviews
“ OMG, the shortbread is sooo insanely good!! Thank you. They look so yummy and shortbread is my weakness. oohhhhhhlalalalala!”
“Thank you for the yummy cookies … you are so thoughtful!! “

My thoughts
It felt great not wasting my failed recipes. The shortbread turned out well, just golden on the edges and crumbly. Mr. C loved these so much; he ate some of my cookies I had stashed away to practice my cookie decorating skills on. Luckily I caught him before he had the chance to eat them all.

Fruitcake & Mint Chocolate Shortbread

Fruitcake & Mint Chocolate Shortbread - Candy Coated Culinista

Fruitcake & Mint Chocolate Shortbread – Candy Coated Culinista

I have never made shortbread before and I was a little apprehensive to get this started. This is a part of the cooking club and I couldn’t decide between icebox cookies or shortbread. Mr. C. said “shortbread please” so my choice was made. I am making 3 desserts for Christmas dinner and only one I know will be perfect (because I have done it before is the Sky-High Pumpkin Pie). There is a saying that you never try out new recipes when you are expecting company. I however, don’t seem to follow this rule.

I submitted these for the Cooking Club Holiday Cookie Challenge. See my picture here in the Chatelaine gallery.

Fruitcake Shortbread

Yield/Serving: 16 squares
Prep Time: 1 hour (to let the butter reach room temperature)
Cook Time: 45 – 50 min
Difficulty level is: Easy

Ingredients
• 1 cup unsalted butter, at room temperature
• ½ granulated sugar
• 1 tsp vanilla
• ½ tsp sea salt
• 1 tsp mixed spice (nutmeg, cinnamon, cinnamon)
• 1 ¾ cup all-purpose flour
• 3 tbsp red & green glace cherries
• 3 tbsp candied lemon peel
• 3 tbsp dark rum

Assembly
1. Preheat oven to 300°F.
2. Beat butter until creamy and then gradually beat sugar and vanilla in. Continue to beat for 2 minutes.
3. Sift flour and salt into a medium bowl and mix with a whisk.
4. Pour flour into the butter mixture gradually until well combined.
5. Add the glace cherries & lemon peel and dark rum until well combined.
6. Spray a 9” x 13” glass dish and press dough into dish.
7. Prick the dough with a fork every ½”.
8. Bake in centre of oven for 45-50 minutes, or until top is golden brown.
9. Once baked prick again and cut into squares while still warm; then let cool completely in pan.
10. Serve.

Tips
• Use sea salt vs. kosher salt. The kosher salt granules are too big.
• Store in an airtight container in a cool place for 1 week or freeze up to a month.

Mint Chocolate Shortbread

Yield/Serving: 20 cookies
Prep Time: 1 hour (to let the butter reach room temperature)
Cook Time: 45 – 50 min
Difficulty level is: Easy

Ingredients
• 1 cup unsalted butter, at room temperature
• ½ granulated sugar
• 1 tsp vanilla
• ½ tsp sea salt
• 1 tsp mixed spice (nutmeg, cinnamon, cinnamon)
• 1 ¾ cup all-purpose flour
• 1/3 cup mini dark chocolate chips
• 1 tbsp peppermint extract

Assembly
1. Preheat oven to 300°F.
2. Beat butter until creamy and then gradually beat sugar and vanilla in. Continue to beat for 2 minutes.
3. Sift flour and salt into a medium bowl and mix with a whisk.
4. Pour flour into the butter mixture gradually until well combined.
5. Add mini chocolate chips & peppermint extract until well combined.
6. Form dough into a log and slice into ¼” rounds.
7. Bake in centre of oven for 45-50 minutes, or until top is golden brown.
8. Once baked prick again and cut into squares while still warm; then let cool completely in pan.
9. Serve.

Tips
• Use sea salt vs. kosher salt. The kosher salt granules are too big.
• Store in an airtight container in a cool place for 1 week or freeze up to a month.
• If you have leftover teas you want to get rid of try finely grinding them and adding to shortbread mixture.

Please Enjoy

My thoughts
Yum. I find shortbread to be a very simple and fool-proof recipe. I managed to alter this first time out and the results were great. I made these a second time a few days back and the results were even better as I chilled the dough. I think I will be making shortbread more than just at the holidays.

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