Celebrating the Arrival of Jakob Thor with Lemon Shortbread Cookies for Vanessa and Patrick

Although he seemed to have taken his time in coming, Jakob Thor arrived on January 17th, 2014.

Since hospital food is not known for its gourmet meals or delicious food.  I wanted to bake a special treat for the proud parents, Patrick and Vanessa. I decided on Lemon Shortbread Cookies - easy to make and  buttery rich with delicate hints of citrus. One day I look forward to making these scrumptious cookies with Jakob while reminiscing how happy I was to meet him.

                                                    Lemon Shortbread Cookies
                                                                 adapted from
                                                                      miette
                                                   Meg Ryan with Leslie Jonathan

Ingredients
2/3 cup sugar, plus more for sprinkling
2 tablespoons grated lemon zest
2 cups all-purpose flour
1 cup cold unsalted butter, cubed
1/2 teaspoon kosher salt
1/4 cup teaspoon baking soda
6 tablespoons heavy cream
1 teaspoon vanilla extract

Preparation
1. Using a mortar and pestle or clean spice grinder, grind together the sugar and lemon zest.

2. In the bowl of a stand mixer fitted with a paddle attachement, combine the flour, butter, salt, and baking soda and beat on low speed until it resembles cornmeal. Add the lemon sugar, cream and vanilla and beat until just clumped together.

3. If the dough is soft, wrap it tightly in plastic wrap and refrigerate for 30 minutes. Otherwise, roll out the dough 1/2 inch thick onto a lightly floured surface into a 6-by-4 rectangle. Using a ruler or a pizza cutter, cut the dough into 1-inch squares. Place them on a parchment-lined baking sheet. Sprinkle lightly with sugar.

4. Preheat the oven to 350° F.  Bake the cookies until they are golden brown, 10 to 12 minutes. Remove to wire rack to cool. Store in airtight containers for up to 2 weeks.

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