Flowerfetti Shortbread Cookies
By Emily Laurae
Images
Serves
15 Cookies
Ingredients
Shortbread
Lemon Curd
Icing & Garnish
- 142 g (1 Cup & 2.5 Tbsp) Powdered Sugar
- 255 g (1 Cup & 2 Tbsp) Unsalted Butter, room temperature
- 1 Egg Yolk
- ½ teaspoon Sea Salt
- Zest of 1 lemon
- 326 g (2 ⅔ cups) All-Purpose Flour
Lemon Curd
- 145 g (½ cup & 2 Tbsp) Lemon Juice
- 3 Eggs, large
- 1 Egg Yolk
- 150 g (¾ Cup ) Granulated Sugar
- ¼ teaspoon Salt
- 225 g (1 Cup ) Unsalted Butter, room temperature
Icing & Garnish
- Flowerfetti
- 300g (2 ⅕ cups) Powdered Sugar
- 45 g (3 Tablespoons) Milk
Procedure
Shortbread
Lemon Curd
Icing & Garnish
- Combine all ingredients, other than your flour, in a food processor and pulse until smooth.
- Pour flour mixture into the food processor and pulse until the dough just comes together.
- Separate the dough into two portions and shape it into a disk. Wrap each disk in plastic and set it in the freezer for about twenty minutes.
- Remove disks from the freezer once they've slightly firmed. Taking two pieces or parchment paper or plastic wrap, place one piece of parchment below the dough and one on top. Roll out your dough to ¼ inch and cut into flower shapes using flower cookie cutters.
- Freeze shortbread for at least 20 minutes until frozen, and preheat the oven to 330 degrees Fahrenheit.
- Bake the cookies for 8-11 minutes, making sure that you take them out of the oven before you see too much browning occur.
- Allow your cookies to cool on a cooling rack once baked
Lemon Curd
- In a saucepan, heat a few inches of water on medium and bring to a simmer
- With a non-metal whisk, whisk together all ingredients other than the butter in a non-metal heatproof bowl, and place on top of the saucepan allowing the hot steam of the water to slowly heat the mixture
- Take care to continuously mix while the temperature raises and the mixture thickens
- Remove bowl from heat once a thermometer reads 180 degrees Fahrenheit
- Continue whisking mixture continuously in order to help it cool down
- Once the temperature has lowered to 135 degrees, add ½ inch pieces of butter to the mixture
- Using an immersion blender or spatula, continue to blend until butter is fully incorporated. Cover with plastic wrap and allow to cool in the refrigerator for 4 hours.
Icing & Garnish
- Mix the powdered sugar with milk until smooth - add more powdered sugar for a thicker icing or a touch more milk for a thinner icing.
- Hold a shortbread cookie by it's edges and dip it into the icing, angling to let the excess icing drip off.
- While the icing is still wet, sprinkle edible flowerfetti over the dipped part of the cookie or place the flowerfetti using culinary tweezers. Gently press the flowerfetti into the icing to ensure it adheres.
- If making a lemon curd cookie, spread a Tablespoon of lemon curd on top of the cookie and sprinkle with flowerfetti before enjoying!
Flowerfetti Shortbread Cookies
By Emily Laurae
Serves
15 Cookies
Ingredients
Shortbread
Lemon Curd
Icing & Garnish
- 142 g (1 Cup & 2.5 Tbsp) Powdered Sugar
- 255 g (1 Cup & 2 Tbsp) Unsalted Butter, room temperature
- 1 Egg Yolk
- ½ teaspoon Sea Salt
- Zest of 1 lemon
- 326 g (2 ⅔ cups) All-Purpose Flour
Lemon Curd
- 145 g (½ cup & 2 Tbsp) Lemon Juice
- 3 Eggs, large
- 1 Egg Yolk
- 150 g (¾ Cup ) Granulated Sugar
- ¼ teaspoon Salt
- 225 g (1 Cup ) Unsalted Butter, room temperature
Icing & Garnish
- Flowerfetti
- 300g (2 ⅕ cups) Powdered Sugar
- 45 g (3 Tablespoons) Milk
Procedure
Shortbread
Lemon Curd
Icing & Garnish
- Combine all ingredients, other than your flour, in a food processor and pulse until smooth.
- Pour flour mixture into the food processor and pulse until the dough just comes together.
- Separate the dough into two portions and shape it into a disk. Wrap each disk in plastic and set it in the freezer for about twenty minutes.
- Remove disks from the freezer once they've slightly firmed. Taking two pieces or parchment paper or plastic wrap, place one piece of parchment below the dough and one on top. Roll out your dough to ¼ inch and cut into flower shapes using flower cookie cutters.
- Freeze shortbread for at least 20 minutes until frozen, and preheat the oven to 330 degrees Fahrenheit.
- Bake the cookies for 8-11 minutes, making sure that you take them out of the oven before you see too much browning occur.
- Allow your cookies to cool on a cooling rack once baked
Lemon Curd
- In a saucepan, heat a few inches of water on medium and bring to a simmer
- With a non-metal whisk, whisk together all ingredients other than the butter in a non-metal heatproof bowl, and place on top of the saucepan allowing the hot steam of the water to slowly heat the mixture
- Take care to continuously mix while the temperature raises and the mixture thickens
- Remove bowl from heat once a thermometer reads 180 degrees Fahrenheit
- Continue whisking mixture continuously in order to help it cool down
- Once the temperature has lowered to 135 degrees, add ½ inch pieces of butter to the mixture
- Using an immersion blender or spatula, continue to blend until butter is fully incorporated. Cover with plastic wrap and allow to cool in the refrigerator for 4 hours.
Icing & Garnish
- Mix the powdered sugar with milk until smooth - add more powdered sugar for a thicker icing or a touch more milk for a thinner icing.
- Hold a shortbread cookie by it's edges and dip it into the icing, angling to let the excess icing drip off.
- While the icing is still wet, sprinkle edible flowerfetti over the dipped part of the cookie or place the flowerfetti using culinary tweezers. Gently press the flowerfetti into the icing to ensure it adheres.
- If making a lemon curd cookie, spread a Tablespoon of lemon curd on top of the cookie and sprinkle with flowerfetti before enjoying!