I was going to post this next week while I will be gone but I changed my mind. This cookie recipe has really been a work in progress. I thought it was going to get the best of me, really I did. Yes, I know I am just talking about a cookie here…not a cure for cancer (I can joke about this..I have the scars to prove it ???? !
The original recipe was given to me by a friend of mine in Australia. She warned me that the dough was a little ‘tough’ to work with but I laughed it off. She told me she made some changes and I could ‘feel free’ to make some of my own. I was a little puzzled how a simple cookie, a healthy one to boot, could warrant such a disclaimer. I was soon shown why.
I am going to jump to the end of what was a kitchen ‘mini-nightmare’ of 2 flopped attempts at making these, dropping a bag of pricey organic whole wheat flour all over the floor and my little dog eating half of these cookies because my son left them on a low table. You don’t need to hear all of that. Suffice it to say I chased these little gems down with a nice, cold glass of Chardonnay!
I have to add: these are great little cookies. I finally figured out what was wrong with the recipe and they turned out great even though my kitchen was humid. They also have a light ‘olive oil’ taste to them. This would probably be good made with Meyer Lemon olive oil, but I am too cheap to use mine in cookies!
My youngest, not at all brown nosing when he said this, said that the ‘lemony sweetness of the cookie was like 50,000 little angels dancing on his tongue’! I asked him what he wanted and he said nothing, just a few more cookies ???? Sure, sure…
Little Lemon Shortbread Cookies
2 C whole wheat pastry flour or white whole wheat flour (what I used)
1/4 C sugar
1 tsp baking powder
1/4 C light olive oil
2 large eggs, beaten
1 tsp pure vanilla extract
zest of 1 small lemon
Preheat oven to 350 degrees. Spray a cookie sheet with non-stick spray.
In a large bowl mix the flour, sugar and baking powder.
Make a well in the center and add the eggs, oil, and vanilla. Mix the liquid while incorporating the flour. When most of the flour is absorbed and the dough is firm and no longer sticky turn it out onto a floured surface.
Bring the dough together into a ball. Knead 12-15 times or until the dough no longer sticks to your fingers and no dry spots are left.
Pinch off teaspoon sized amounts and roll into little balls. We flattened them a little with a fork. Bake for 7-8 minutes or until firm but not hard.
Let cool before you glaze them.
I use this glaze for so many things. I substitute oranges if I need to and it really spices up a quick bread or plain cookie!
Juice of 1 large lemon
Zest of that lemon
Enough confectioners sugar to make the glaze as thick as you want it. At least a cup. Just eyeball it ????