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Shortbread medallions




Source of Recipe


womens day


List of Ingredients




2 1/2 sticks (1 1/4 cups) unsalted butter, softened
1/2 cup granulated sugar
4 tsp grated lemon zest
1 Tbsp lemon juice
1 tsp each lemon and vanilla extracts
1/4 tsp salt
2 1/2 cups all-purpose flour

Decorations: edible green sugar pearls; gold pearl dust (Wilton), optional

Recipe



1. Beat butter, sugar, lemon zest and juice, extracts and salt in large bowl with mixer on medium speed until creamy. On low speed, beat in flour until blended.

2. Divide dough in half; shape each into a 1-in.-thick disk and wrap separately in plastic. Chill 1 hour or until firm.

3. Heat oven to 325°F. Line 2 baking sheets with parchment, nonstick foil or reusable nonstick liners. On floured surface with floured rolling pin, roll out 1 disk at a time (keep other refrigerated) to a scant 1/4-in. thickness. Using floured 21/4-in. round fluted cutters, cut out about 16 rounds (reroll dough scraps). Move rounds to a prepared baking sheet, 1 in. apart.

4. Using a chopstick or drinking straw, poke indents in a “peace sign” design on cookies as a guide. Place a sugar pearl in each indent. (For a simpler look, leave indents as is and omit candies.)

5. Bake 14 to 16 minutes until edges are light golden. Cool cookies completely on wire rack. Roll and bake eat well remaining dough.

6. If using pearl dust: With a small, flat paintbrush, lightly brush the face of the cookies with pearl dust until shimmering.