Lemon Shortbread Cookies

Introduction & Inspiration: A Tangy Surprise in Every Bite

Lemon Shortbread Cookies are a classic treat, loved for their buttery, crumbly texture and bright, citrusy flavor. They’re simple yet elegant, perfect for afternoon tea, a light dessert, or any occasion that calls for a delicate and delicious cookie.

My inspiration for this adapted Lemon Shortbread Cookies recipe comes from a desire to experiment with unexpected flavor combinations. I’m always looking for ways to add a unique twist to familiar recipes, and the idea of incorporating pickle-inspired elements into these cookies intrigued me.

This isn’t about making “pickle cookies.” Instead, we’re going to focus on subtle and creative ways to incorporate pickle-inspired elements that add a hint of tang and complexity, complementing the lemon and butter flavors without overpowering them.

We’ll be exploring techniques that create a surprising and delightful flavor contrast, turning a classic cookie into a culinary adventure. This combination will be interesting.

Nostalgic Appeal: Classic Cookies, Modern Twist

Shortbread cookies, with their simple ingredients and buttery texture, often evoke feelings of nostalgia. They remind us of childhood treats, holiday baking, and the comforting aroma of cookies fresh from the oven.

Lemon, with its bright and refreshing flavor, adds a touch of sunshine to these classic cookies, making them perfect for any time of year.

Adding a “pickle twist” to these Lemon Shortbread Cookies might seem unconventional, but it’s a way to create a new and exciting culinary experience while still tapping into that familiar comfort. It’s a new way to enjoy a classic.

It’s about taking a classic and adding a touch of playful surprise, creating a cookie that will spark conversation and delight your taste buds (and maybe raise a few eyebrows!).

Homemade Focus: The Art of Simple Baking

Shortbread cookies are known for their simplicity. They require just a few basic ingredients and a straightforward baking process. This homemade focus is all about embracing that simplicity.

This adapted Lemon Shortbread Cookies recipe (with our pickle twist!) is about using high-quality ingredients and letting their natural flavors shine. It is an easy recipe.

It’s a departure from overly complicated baking projects. It’s about focusing on a few key elements and executing them well, resulting in a cookie that’s both delicate and flavorful.

And the process itself is relatively easy and quick, making it a perfect recipe for beginner bakers or anyone who wants freshly baked cookies without a lot of fuss.

Flavor Goal: Buttery, Citrusy, and Subtly Tangy

The flavor goal of these adapted Lemon Shortbread Cookies is a harmonious blend of buttery, citrusy, and subtly tangy notes. We want the classic shortbread flavors – the rich butter, the bright lemon – to be prominent, but with a hint of unexpected pickle-inspired tanginess.

The shortbread base provides a delicate, crumbly texture and a rich, buttery flavor. The lemon zest and juice add a bright, citrusy note that’s both refreshing and invigorating.

Our “pickle twist” will add a subtle layer of complexity, a hint of savory tang that complements the sweetness and citrus without overpowering them.

It’s a delicate balance, a culinary dance, but when achieved, the result is a cookie that’s both familiar and surprisingly delightful, perfect for any occasion.

Ingredient Insights: Building Flavor, Layer by Layer

Let’s break down the ingredients, highlighting both the traditional elements and our pickle-inspired additions. This is where we build our unique flavor profile.

For the Shortbread:

• All-Purpose Flour: The base of our shortbread, providing structure.
• Cornstarch: Contributes to the delicate, crumbly texture of the shortbread.
• Salted Butter: Adds richness, flavor, and that signature shortbread texture. Using cold butter is important for creating a tender crumb.
• Granulated Sugar: Sweetens the shortbread.
• Lemon Zest & Lemon Juice: Provide the bright, citrusy flavor that defines these cookies.
• Vanilla Extract: Enhances the other flavors.

For the Glaze:

• Powdered Sugar: The base of our glaze, providing sweetness and a smooth texture.
• Salted Butter: Adds richness and flavor to the glaze.
• Fresh Lemon Juice: Adds brightness and acidity to the glaze.

Pickle-Inspired Additions:

• Dill Pickle Powder (NEW!): We’ll add a tiny amount of dill pickle powder (made from finely ground freeze-dried dill pickles) to the shortbread dough for a subtle hint of pickle flavor.
• Finely Chopped Fresh Dill (NEW! – Optional Addition to Dough): to compliment the pickle flavour.
• Pickle-Brined Lemon Zest (NEW!): Before zesting the lemon, we’ll soak the whole lemon in a mixture of dill pickle brine and water for a short period. This will infuse the zest with a subtle pickle flavor.
• Dill Pickle Relish (NEW! – Optional Accompaniment): Serving a small amount of high-quality dill pickle relish on the side can provide an extra pop of pickle flavor for those who want it.

Essential Equipment

You don’t need a lot of fancy equipment to make these Lemon Shortbread Cookies. Just a few basic kitchen tools will do:

• Medium Bowls (Several): For whisking together the dry ingredients, mixing the dough, and making the glaze.
• Stand Mixer or Handheld Mixer: For creaming the butter and sugar together.
• Measuring Cups and Spoons: For accurate measurement of the ingredients.
• Rolling Pin: For rolling out the dough.
• Cookie Stamp (Optional): For creating decorative impressions on the cookies.
• Cookie Cutter (2- to 3-inch): For cutting out the cookies.
• Baking Sheets (2): For baking the cookies.
• Parchment Paper: For lining the baking sheets and preventing sticking.
• Wire Rack: For cooling the baked cookies.
• Pastry Brush: For brushing the glaze onto the cookies.
• Small Bowl (for brining): For the pickle-brined lemon zest.
• Food Processor or Spice Grinder (optional): For making dill pickle powder.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements, including our pickle-inspired modifications:

For the Shortbread:

• 2 ½ cups all-purpose flour, plus more for rolling and stamping
• ¼ cup cornstarch
• 1 cup salted butter, cubed and softened
• ¾ cup granulated sugar
• 2 tablespoons lemon zest (from a lemon that’s been brined – see instructions)
• 2 teaspoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1/8 teaspoon dill pickle powder
• 1 lemon
• 1/4 cup dill pickle brine
• 1/4 cup water
• Optional: 1 teaspoon finely chopped fresh dill

For the Glaze:

• 1 cup powdered sugar
• 1 tablespoon salted butter, melted
• 2 tablespoons fresh lemon juice
• Water, as needed

Optional Accompaniment: Dill pickle relish

Step-by-Step Instructions

Let’s get baking! I’ll guide you through each step, incorporating our pickle-inspired modifications.

Step 1: Brine the Lemon (Optional, but Highly Recommended). In a small bowl, combine the dill pickle brine and water. Place the whole lemon in the brine, making sure it’s submerged. Let it sit at room temperature for at least 30 minutes, or refrigerate for up to a few hours. This will infuse the zest with a subtle pickle flavor.

Step 2: Make the Shortbread Dough (Dry Ingredients). In a medium bowl, whisk together the flour and cornstarch.

Step 3: Cream Butter and Sugar. In a stand mixer fitted with the paddle attachment, beat together the softened butter, granulated sugar, and lemon zest (zest the brined lemon after removing it from the brine and drying it) over medium speed until creamy, 3 to 4 minutes.

Step 4: Add Lemon Juice and Vanilla. Scrape the bottoms and sides of the bowl and beat in the lemon juice and vanilla extract.

Step 5: Gradually Add Dry Ingredients. With the mixer on low speed, gradually add the flour mixture to the butter mixture, beating until just combined after each addition. Stir in the dill pickle powder, and optional fresh dill.

Step 6: Chill the Dough. On a lightly floured work surface, place the dough. Divide the dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate until firm, 30 minutes to 1 hour.

Step 7: Preheat Oven and Prepare Baking Sheets. Place one oven rack in the upper third of the oven and a second oven rack in the lower third of the oven. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.

Step 8: Roll and Cut Dough. Working with one disk of dough at a time and keeping the second disk refrigerated, lightly flour a work surface. Roll the dough out to ¼-inch thick.

Step 9: Stamp and Cut (Optional). If using a cookie stamp, press a floured cookie stamp into the dough to make an impression.

Step 10: Cut into Circles. Use a 2- to 3-inch cookie cutter to cut the dough into circles.

Step 11: Transfer to Baking Sheets. Using a thin spatula, transfer the cookies to the prepared baking sheets, spacing them about 2 inches apart. Refrigerate the scraps.

Step 12: Bake. Bake until the tops are dry and the bottoms begin to turn golden, 9 to 10 minutes.

Step 13: Cool. Let cool for about 5 minutes on the pan, then transfer the cookies to a cooling rack to cool completely. Repeat with the remaining dough and scraps, rerolling only once for smooth cookies.

Step 14: Make the Glaze. While the cookies are cooling, make the glaze. In a medium bowl, combine the powdered sugar, melted butter, and 1 tablespoon of lemon juice.

Step 15: Adjust Glaze Consistency. Add the remaining lemon juice, 1 teaspoon at a time, until the icing falls off the whisk in a fluid stream and the fallen ribbon of icing holds its shape for only a few seconds before sinking back into the bowl of icing. If the glaze is still too thick, add water, 1 teaspoon at a time.

Step 16: Glaze the Cookies. Working with one cookie at a time, use a pastry brush to brush a thin layer of glaze onto each cooled cookie. If the pastry brush is leaving behind too many streaks or the glaze feels too thick, whisk in another teaspoon of water.

Step 17: Let Glaze Set. Allow the glazed cookies to set for 15 minutes.

Step 18: Serve. Store at room temperature in an airtight container for up to 1 week. Serve with dill pickle relish on the side, if desired.

Troubleshooting

Here’s how to fix some potential issues:

Problem: Shortbread is too crumbly. Make sure your butter is not too cold, and that the dough is properly combined.

Problem: Shortbread is tough. Do not overmix the dough.

Problem: Glaze is too thick/thin. Adjust with water or powdered sugar.

Problem: Pickle flavor is too strong/not strong enough. Adjust pickle powder and brining time in subsequent batches.

Tips and Variations

Here are some extra tips and creative variations to customize your Lemon Shortbread Cookies:

Tip 1: Use a Food Processor. You can use a food processor to make the shortbread dough. Pulse the dry ingredients together, then add the cold butter and pulse until the mixture resembles coarse crumbs. Add the wet ingredients and pulse until just combined.

Tip 2: Chill the Dough Thoroughly. Chilling the dough is essential for preventing the cookies from spreading too much during baking.

Tip 3: Don’t Overbake. Overbaked shortbread will be dry and hard. Bake just until the edges are lightly golden brown.

Variation 1: Add Other Citrus. Experiment with other citrus zest, such as lime or orange, in addition to or instead of the lemon zest.

Variation 2: Add Spices. Add a pinch of ground ginger, cardamom, or nutmeg to the dough for a warm, spiced flavor.

Variation 3: Dip in Chocolate. Dip the cooled, glazed cookies in melted white chocolate or dark chocolate for an extra layer of decadence.

Variation 4: Add a layer of lemon curd before glazing.

Serving and Pairing Suggestions

These adapted Lemon Shortbread Cookies are a delightful treat that’s perfect for:

Serving Suggestion 1: Afternoon Tea. A classic pairing! Serve them with a pot of your favorite tea.

Serving Suggestion 2: Dessert. Enjoy them as a light and refreshing dessert after a meal.

Serving Suggestion 3: Gifts. Package them in a decorative tin or box for a homemade gift.

Serving Suggestion 4: Don’t Forget the Pickle Relish! That optional dill pickle relish on the side adds an extra pop of pickle flavor for those who want it.

Pairing Suggestion 1: Tea. Black tea, green tea, or herbal tea all pair well with the lemon and buttery flavors of the shortbread.

Pairing Suggestion 2: Coffee. A light roast coffee complements the cookies nicely.

Pairing Suggestion 3: Lemonade. A refreshing and citrusy beverage to enhance the lemon flavor.

Pairing Suggestion 4: Sparkling Wine. A dry or semi-dry sparkling wine can be a surprisingly delightful pairing.

Nutritional Information

These are cookies and thus an indulgence.

• Calories: 100-150 per cookie (depending on size and ingredients)
• Fat: 5-8g
• Saturated Fat: 3-5g
• Sodium: Variable, depending on the added salt and pickle powder
• Carbohydrates: 15-20g
• Sugar: 5-10g
• Protein: 1-2g

These are estimates, and actual values will vary depending on the specific ingredients and quantities used. They’re primarily a source of carbohydrates and sugar, with some fat and a small amount of protein.

Print

Recipe Summary and Q&A

Let’s wrap up with a concise summary and answers to some frequently asked questions:

Summary: We brine a lemon in pickle juice, then zest it. We make a shortbread dough with flour, cornstarch, butter, sugar, the brined lemon zest, lemon juice, vanilla extract, and a touch of dill pickle powder. We chill the dough, roll it out, cut out cookies, and bake until golden brown. We make a lemon glaze and glaze the cooled cookies. We serve, optionally, with dill pickle relish on the side.

Q&A:

Q: Can I make these cookies without the pickle-inspired additions? A: Absolutely! You can omit the dill pickle powder and the pickle-brined lemon zest and make traditional Lemon Shortbread Cookies.

Q: Can I freeze these cookies? A: Yes, you can freeze these cookies. Wrap them tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw at room temperature before serving.

Q: How long will the baked cookies last? A: They’re best enjoyed within a week. Store them in an airtight container at room temperature.

Q: I don’t have a cookie stamp. Can I still make these cookies? A: Yes, the cookie stamp is optional. You can simply cut out the cookies with a round cookie cutter or a knife.

Q: My dough is too crumbly. Add a teaspoon of cold water or buttermilk.