When is the best time to serve these delectable, crumbly, melt-in-the-mouth tidbits? When you need to feed a crowd-or when you need an afternoon pick up-or with coffee for a midmorning break. Or, as my husband Allen preferred, whenever you saunter into the kitchen and quietly lift the covering on the platter of cookies–yeah, like I never knew what he was doing. Sometimes, he would rearrange the cookies, pushing them closer together, so I wouldn’t notice the decreasing number of servings for soon to arrive guests…

Eventually, he trained me to put aside a special small plate of less than perfect (okay, some actually were perfect) samples for his own special taste-testing. It was hard to resist someone who was so completely enthusiastic about these treats. Besides, what cook doesn’t like it when the fruits of her labor are so obviously endorsed? Especially when so little effort produces such a large amount of yummy results.

I found this recipe from Land O’ Lakes Butter probably about 30 years ago. I have since made them when catering for office parties, for family holidays and gatherings, for open houses, and most recently for a wake. No matter what, I never leave the event without multiple requests for the recipe. Such little work for such well-appreciated results. Just make sure you transport them carefully. I prefer to cut the cooled and iced cookies, put them back in the baking pan, cover with foil and transport them. Then I arrange them on a platter upon arrival. I love to add strawberries to the platter for a beautiful pop of color.

Shortbread is a not too sweet cookie characterized by its crumbly texture and rich, buttery flavor. The word “short”, in baking terms refers to an intentionally crumbly texture that melts in the mouth. There is no leavening agent such as baking soda or powder, and no egg, so these cookies remain firm rather than soft and flexible. As much as I love a good, moist chocolate chip cookie, there is nothing better than a good shortbread cookie with afternoon coffee or tea. Maybe because the buttery-ness overpowers the sweetness, and enhances the warmth of coffee or tea.

It is quick and easy to combine the few ingredients needed, but you do need to plan ahead so the butter is soft enough for blending. Room temperature butter should bend when held on both ends and flexed without breaking. That’s usually 30-60 minutes in my kitchen. When the butter is soft enough, mix it with the flour, sugar, a touch of salt; and in this case, lemon zest and juice.

Mix just until everything is blended. Overmixing results in dense, greasy cookies. Spread the dough out evenly on the pan covered with parchment. It is worth using parchment paper here; it prevents the dough from sticking, ensures even baking across the pan, and even prevents too much browning.

I always thought that the holes in shortbread cookies were made just for aesthetics or tradition. But “docking” does indeed help give an even bake because the small holes help any moisture escape. Another important step when making shortbread cookies is to chill the dough for at least 30 minutes.  Chilling firms up the butter so that it melts slowly.  If the butter is soft, it will melt too fast, the cookies will spread, and be greasy, uneven and even somewhat “lumpy”.

Cool the cookies completely on a wire rack. Then combine the icing ingredients until a thin frosting is formed. Spread this all over the top of the shortbread; sprinkle with lemon zest. After the frosting firms up, cut the cookies into rectangles and serve.

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LEMON SHORTBREAD COOKIES

2 cups Land O Lakes® Butter, softened
1 cup sugar
1/2 teaspoon salt
1/4 cup lemon juice
4 teaspoons freshly grated lemon zest
4 1/2 cups all-purpose flour

GLAZE

1/2 cup powdered sugar
1 tablespoons Land O Lakes® Butter, softened
1 tablespoons lemon juice Zest of 1/2 lemon

Heat oven to 350°F. Lightly grease 15x10x1-inch baking pan; set aside.

Combine butter, sugar and salt in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1/4 cup lemon juice and 4 teaspoons lemon zest; continue beating until well mixed. Add flour; beat at low speed until well mixed.

Press dough evenly into prepared pan. Chill in the refrigerator, lightly covered for at least 30 minutes. Bake in preheated oven 30-35 minutes or until very light golden brown. Cool completely.

Combine all glaze ingredients in bowl; beat with whisk until smooth.

Spread thin layer of glaze over cooled shortbread; sprinkle with 1 tablespoon lemon zest. Let stand 30 minutes to set.

Cut into 2 1/2×1-inch strips. (Makes about 60)