This Easter I wanted to make some cookies that weren’t too sweet but that looked and tasted like ‘spring.’
I was paging through some magazines and found a Christmas shortbread cookie recipe in one of them that I thought I could adapt to fit my needs.
I decided to make them with some lemon juice and lemon extract that McCormick’s sent me, and then sprinkle them with colored sugar to give them a “lemonade” quality. My husband loves shortbread and after they came out of the oven, I ate one when they were cool enough, but was a bit worried he wouldn’t find them palatable with the lemon flavoring.
I’m happy to report that he ate his fair share and so I will deem them a success!
1. Mix butter, sugar, lemon juice, lemon extract, vanilla extract and salt with electric mixer on medium speed until creamy. Beat in flour on low speed until thoroughly mixed.
2. Divide the dough in two, and make each half into a 1 inch thick circle, cover in plastic wrap and refrigerate for at least one hour.
3. Pre-heat oven to 325℉. Line baking sheets with non-stick lining (foil, parchment or a silpat). Roll out the dough on a floured surface, to 1/4 inch thick using a 2 1/4 inch round cutter cut out cookies and transfer them to the baking sheets.
4. Sprinkle the yellow sugar on top of the dough, gently pressing it in if needed to set.
5. Bake about 15 minutes or until edges are slightly golden. Remove to wire rack and cool completely.
You can find more Easter baking recipes using McCormick flavors, and seasonings on their website.
I received samples from McCormick to make this recipe however, all the points and views are my own.