Lemon Shortbread Cookies

Welcome back to regular scheduled programming! While it’s been nice reminiscing about our recent travels to Greece, it feels good to be back in the kitchen whipping up summer recipes and creating new DIYs to share on this space. First up, are these mouthwatering lemon shortbread cookies.

I baked a batch of these cookies as a midweek surprise for Ian. While most people argue whether Thin Mints or Caramel Delights are the best Girl Scout cookies – Ian strongly believes Lemonades come out on top. I was hesitant to join him on this polarizing view, but after enjoying a Lemonade cookie on a warm summer’s night, I could see where he was coming from.

Sadly, since Lemonades are not a crowd favorite, Girl Scout stands only carry a small number of boxes. Ian tried to get his hands on as many as he could manage, but still came up short. Therefore, being the loving wife I am, I decided to attempt baking a batch of my own Lemon Shortbread cookies.  If you have a Lemonades lover in your life, make their day and follow the recipe below!

Lemon Shortbread Cookies

Ingredients:

  • 1 C. flour
  • 1 C. powdered sugar
  • 1 stick butter, room temperature
  • 1/2 tsp. salt
  • 1 Tbs. lemon juice
  • 1 Tbs. milk

Directions:

  • Preheat oven to 325˙
  • In a stand mixer, beat butter until smooth
  • Slowly add in 1/2 C. of powdered sugar until smooth
  • In a separate bowl, stir together the flour and salt
  • Gradually add the flour mixture to the butter mixture
  • Mix until the dough sticks together when pinched
  • Cover the bowl and place in the fridge for 30 minutes
  • Lightly flour your surface and roll out the dough to be 1/4 inch thick
  • Use a cookie cutter to cut out cookies
  • Place cookies on a baking sheet and bake for 25-30 minutes or until slightly golden
  • Remove from oven and let cool
  • Mix together the lemon glaze by adding 1/2 C. powdered sugar in with the lemon juice and milk.
  • Drizzle cookies with the glaze and set aside for 30 minutes for the glaze to set.
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Tasting History: Daffodil Cake (1930s)

Daffodil Cake

With Easter right around the corner there isn’t a better recipe to dust off than the Daffodil Cake – also known as Easter Dinner Cake. This recipe was printed on the pages of the 1930s addition of the Better Homes and Gardens cookbook. This is a thrifty cake since the recipe makes use of the egg yolks left behind when making angel food batter. This results in two different colored batters, the white angel food and yellow sponge. By alternating layers of batter, you are left with a cheerfully marbled cake fit to serve after Easter service.

Daffodil Cake

When I uncovered this recipe in the Better Homes and Gardens cookbook, I couldn’t help but flip through an old parish cookbook to see if I could find this vintage recipe. A few pages into the cake section I saw it, printed for a new generation to enjoy. Clearly, this cake was a beloved recipe that originated in the 30s and was then passed down from mother to daughter. I couldn’t wait to bake it in my own kitchen and have a taste of this celebration cake.

Daffodil Cake

Daffodil Cake

Ingredients:

Angel Food Cake Batter

  • 1/2 C. flour
  • 1/2 C. powdered sugar
  • 6 egg whites
  • 1/2 tsp. cream of tartar
  • 1/2 tsp. vanilla
  • 1/8 tsp. salt
  • 1/2 C. sugar

Yellow Sponge Batter

  • 3/4 C. flour
  • 3/4 baking powder
  • 6 egg yolks
  • 2 Tbs. lemon juice
  • 1 Tbs. cold water
  • 1/2 C. sugar

Directions:

Angel Food Cake

  • Beat egg whites until frothy, then egg the cream of tartar, vanilla, and salt.
  • Whip until soft peaks form
  • Gradually add the sugar until well combined
  • In a separate bowl, mix together the flour and powdered sugar
  • Add the flour mixture into the wet ingredients 1/4 C. at a time until combined

Yellow Sponge Cake

  • Mix the flour and baking powder together and set aside.
  • In a separate bowl, beat the egg yolks, lemon juice, and water together for 5 minutes.
  • Gradually add in the sugar and beat until combined
  • Slowly add in the flour mixture 1/4 C. at a time

Assembly

  • In an angel food cake tin, alternately spoon in the angel food cake batter and yellow sponge batter
  • Bake at 375˙ for 35-40 minutes
  • Cool the cake upside-down
  • Sprinkle with powdered sugar before serving

Strawberry Oatmeal Bowl

Strawberry Oatmeal Bowl | Strawberry Breakfast | Healthy Breakfast Ideas | Pink Breakfast Inspiration | Pink Oatmeal | Breakfast Bowl Inspiration

Have you seen a breakfast more cheerful than this Strawberry Oatmeal Bowl?! I fully immersed myself in everything pink and heart-shaped leading up to Valentine’s Day. Clearly, I’m not ready to give it up yet. Though, who says you can’t enjoy pink delights after Valentine’s Day?!

Strawberry Oatmeal Bowl | Strawberry Breakfast | Healthy Breakfast Ideas | Pink Breakfast Inspiration | Pink Oatmeal | Breakfast Bowl Inspiration

If it brings you joy, then go for it! I’m not putting an expiration date on making this Strawberry Oatmeal Bowl, so join in on the fun and make this for breakfast! It uses a childhood favorite – strawberry milk – to achieve that cheerful pink color and strawberry flavor. Topped with fresh fruit, this is the perfect breakfast to kick start your day!

Strawberry Oatmeal Bowl | Strawberry Breakfast | Healthy Breakfast Ideas | Pink Breakfast Inspiration | Pink Oatmeal | Breakfast Bowl Inspiration

Strawberry Oatmeal Bowl

Ingredients:

  • 1/2 C. rolled oats
  • 1 C. strawberry milk
  • Handful of fresh fruit of your choice
  • Crushed freeze dried strawberries, optional

Directions:

  • Bring the rolled oats and milk to a simmer in a small pan.
  • Reduce to a medium heat and continue to stir occasionally for five minutes.
  • Remove from heat and pour into a bowl.
  • Top with fresh fruit and enjoy!