Since I was a kid, shortbread cookies have been my absolute favorite. My mom often made them in huge batches and would bag, box and freeze them, always ensuring a tasty snack when friends popped by or a sweet homemade gift when needed.
Buttery and crumbly with a bit of a snap when broken, shortbread cookies melt in your mouth and are the perfect complement to any tea, coffee, or cocoa.
Nearly all variations of the classic shortbread recipe are simple in nature, requiring only a few ingredients, likely already in your fridge and pantry. They can be made with white sugar, brown sugar, powdered sugar; they can be dipped in dark, milk and white chocolate and sprinkled with sea salt, course sugar, sprinkles, crushed candies or nuts. For a more sophisticated flavor, shortbread cookies can be enhanced with herbs like lavender and bergamot. The possibilities are endless!
For this recipe, I’ve teamed up again with Paradise Fruit Co. to bring you a new twist on a perfect classic, Shortbread au Citron. Inspired by the French Sables biscuit, this tender cookie boasts the familiar rich buttery flavor, but with a note of delicate lemon accented by pops of bitter candied lemon peel, lending an extra layer of texture and brightening its overall taste profile, pleasing the palates of lemon lovers and Francophiles alike. The process of baking the candied lemon peel bits into the shortbread gives them more of a “chocolate chip” feel, making the bite into them all the more satisfying. So, if you’re looking for a quick and easy sweet offering for your next shower or party, roll up your sleeves and let’s get baking!