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.
Advertisements

Strawberry Eton Mess

Strawberry Eton Mess

Traditional weddings have taken a backseat as unconventional venues, attire, and desserts gain popularity. This elevates the anticipation of wedding season as every aspect of the special day has room to surprise guests. Will the bride wear a floor length gown? Will they serve cake? Nothing is guaranteed at modern wedding.

Strawberry Eton Mess

This was no exception at the Hay’s wedding. As dinner plates were cleared away guests were served a delicate meringue topped with fresh strawberries in lieu of a slice of cake. I couldn’t have picked a better dessert to top off their countryside summer wedding and I was left thinking of it days after returning home. After picking up a small list of ingredients I got to work in the kitchen and added a slight twist to their wedding dessert – making them into individual Eton Messes. They offer a light and fresh dessert option for summer gatherings and are sure to tickle the taste buds of your guests.

Strawberry Eton Mess

Strawberry Eton Mess

Ingredients:

  • 4 egg whites
  • 1 C. white sugar
  • 1 tsp vanilla extract
  • 1 C. whipped cream
  • 2 C. sliced strawberries
  • 2 Tbs. honey

Directions:

  • Preheat your oven to 300˙ and line a baking pan with parchment paper
  • Whip the egg whites until stiff peaks form
  • Gradually add the sugar, then gently fold in the vanilla extract
  • Spoon the mixture onto your baking pan and form fist sized circles
  • Place in the oven and bake for one hour
  • While the meringue bakes, place the sliced strawberries and honey into a small sauce pan on medium and bring them to a simmer
  • Once bubbling, reduce the heat and use a wooden spoon to mash the strawberries.
  • Continue cook for 10 minutes, occasionally stirring. Set strawberries aside to cool
  • Pull the meringues out of the oven, let cool, and then crumble into a medium sized bowl
  •  In small jars, layer whipped cream, strawberries, and crumbled meringue
  • Chill them in fridge and serve soon after assembling

Oreo Ice Cream Cake Pots

Oreo Ice Cream Cake Pots

It seems as if we skipped over spring and jumped right into summer here in Wisconsin. Windows have been thrown open, winter clothes packed away, and the patio is prepped for sunset dinners. With a warm breeze flowing through our apartment, I feel like my soul has been refreshed and I can have a sigh of relief. We made it through winter!

Oreo Ice Cream Cake Pots

To celebrate the start of this new warm season I made Ian’s favorite dessert – Oreo ice cream cake! Assembled in small individual pots, these ice cream cakes solve the problem of “leftover temptation.” Now you can indulge in a sweet after dinner without having your will powered tested as leftovers sit in the freezer. This is necessary in our house when it comes to ice cream cake since Ian would devour the whole cake if I let him!

Oreo Ice Cream Cake Pots

Ingredients:

  • Pint of vanilla ice cream
  • One sleeve of Oreos
  • Hot fudge
  • 1 Tbs. coconut oil

Directions:

  • Blend the Oreos in a food processor until finely chopped. Mix in a bowl with 1 Tbs. melted coconut oil until well combined.
  • Spoon and pack down the Oreo mixture until each pot has 1/4 inch filled. Top with a thin layer of hot fudge and place the pots in the freezer for 5 minutes to set.
  • Pull the pots out of the freezer and spoon in 1/4 inch of ice cream into each pot. Place back in the freezer for five minutes.
  • Remove pots from freezer and spread another layer of Oreo crumble and hot fudge. Place back in the freezer for five minutes.
  • Take the pots out of the freezer and add one last layer of ice cream on top. Sprinkle remaining Oreo crumble on top and store in the freezer until ready to eat.