Lemon Cardamom Shortbread Cookies Food

LEMON & CARDAMOM SHORTBREAD COOKIES

Steps:

• Using a vegetable peeler, strip away the peel of the lemons. Make sure to be careful not to get the pith--it will make the candied peel bitter. Take a knife and cut the peeled lemon bits into strips.
• Place the peeled lemon rinds into a pot and cover with water. Bring the pan to a boil and drain. Repeat this step. This will help take some of the bitterness out of the peels.
• In a medium pan, mix together the water and sugar and heat until the sugar dissolves. Add in the lemon peel and simmer uncovered on medium-low until the peels become translucent. Once you're happy with the way they look, drain and leave the peels on a piece of wax paper. Sprinkle the additional 2-3 Tbsp sugar over them, making sure they're covered, and leave them to cool. Once cool, cut into small pieces.
• n the bowl of a stand mixer, with a hand mixer, or by hand, cream together the butter and sugar until light and fluffy--about 3-5 minutes. Add in the vanilla extract and mix until fully incorporated. Whisk together the flour, ground cardamom, and ground ginger, then add in the flour 1/2 at a time until the dough begins to come together. Mix in the candied lemon peel, white chocolate chips, and walnuts until fully combined. The dough shouldn't be too crumbly and should be easy to split in half.
• Split the dough in half. Form the dough into a flat disc and wrap in plastic wrap. Refrigerate both discs for an hour.
• Preheat the oven to 300°F and line a baking sheet or two with parchment paper.
• Roll your dough out until it is just under 1/2" thick (the white chocolate chips will usually stop you from going much thinner). Cut into whatever shape you'd like and place the cutouts on the lined baking sheet. With a fork, poke a few holes into the cookies to dock them.
• Bake 25-30 minutes until the bottom edges of the cookies begin to turn golden brown. Remove the tray from the oven and transfer the shortbread to the cooling rack.
• Once the cookies are cool, whisk together the sifted powdered sugar and the juice of two lemons until smooth. Drizzle over the shortbread and leave them to set.

LEMON SHORTBREAD COOKIES

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy, 3-5 minutes. Beat in lemon zest and vanilla. Combine the flour, cornstarch, nutmeg, and salt; gradually add to creamed mixture and mix well. (Dough will be crumbly.) Shape into a ball., On a lightly floured surface, press dough to 1/2-in. thickness. Cut with a floured 1-in. fluted cookie cutter; place 1 in. apart on ungreased baking sheets. Prick cookies with a fork. Reroll scraps if desired. , Bake until firm, 12-15 minutes. Cool for 2 minutes before carefully removing to wire racks to cool completely. , Combine confectioners' sugar and lemon juice; drizzle over cookies. Store in an airtight container.