Lemon Roll-Out Shortbread Cookies

Let me just start this post off by saying, I will probably be blabbing a bit. My apologies. 

Good evening! How are you? I would love to say that I'm swell, but I have terrible back pain that I can't seem to get rid of. I mean really, really bad pain. Lucky me!

I'm so excited because Jon came into town this past weekend. It was wonderful. I have to admit how much nicer it is to have him around. He's my guy. He's my guy who makes me feel whole.

 I think that's how you know you're in love. If you feel incomplete while your partner in crime is far away from you, you're probably in love. Jon and I have chemistry. We explode every now and then but we belong together for sure. I hope the next 8 weeks go by quickly.

 On another note: All I want to do is bake. 

Literally all I think about doing is baking yummy new things. 

 I've never been very successful at baking cookies that need to be rolled out. This time, I did it with style. No problems. The trick is making sure the cookies are cool enough, so the cookies don't flatten out anymore than they need to. How do I know this? Because I'm sort of a pro.

These cookies are delicious. Feel free to substitute lemon zest for orange or even grapefruit zest. I won't tell. Promise.

Lemon Roll-Out Shortbread Cookies

makes about 30 cookies

Ingredients:

zest from two lemons

1/2 cup plus 1 tablespoon raw turbinado sugar (you can also use granulated sugar)

1 cup (2 sticks) unsalted butter, at room temperature

2 1/2 cup all-purpose flour

1/4 teaspoon salt

1 eggs, beaten (for egg wash)

extra sugar for sprinkling on top

Directions:

In a medium bowl, whisk together flour and salt.  Set aside.

Using your fingers, rub together 1 tablespoon sugar with lemon zest until fragrant.

In the bowl of an electric stand mixer, fitted with a paddle attachment add butter, lemon-sugar mixture, and remaining 1/2 cup sugar.  Cream on medium speed until slightly more pale and fluffy, about 5 minutes.  There will still be raw sugar bits floating around.  That’s fine.  Stop the mixer, add the flour.  Mix on low speed until dough comes together.  The dough will be crumbly, then begin to form when it continues to mix.  Dump dough mixture out onto a clean surface and form into a ball with your hands.  Wrap in plastic wrap and refrigerate for at least 30 minutes.

Line cookie sheets with parchment paper.  Set aside.

Divide refrigerated dough into quarters.  On a lightly floured work surface, roll dough out to a 1/4-inch thickness.  Use a 1 1/2-inch round cookie cutter to cut cookies, or use a pizza cutter to slice cookies into squares.  Use a fork to prick cookies.  Brush very lightly with egg wash and sprinkle with sugar.  Refrigerate cookies while oven preheats.

Place racks in the center and upper third of the oven.  Preheat oven to 350 degrees F.  When oven is preheated, bake cookies for 8 to 11 minutes, until just browned around the edges.  Remove from oven.  Allow to cool on the cookie sheet for 10 minutes then remove to a wire rack to cool completely.

Cookies last, in an airtight container at room temprature, for up to 4 days.