Thursday, March 10, 2011

Meyer Lemon shortbread mini`s


1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/2 cup cornstarch                                                                                              
1 tablespoon  fresh Meyer lemon juice
2  teaspoons grated Meyer lemon zest
    2  sticks softened  butter, (not margarine)

1/4 cups sugar
1 teaspoon grated Meyer lemon zest
2 o 3 tablespoons fresh Meyer lemon juice

Combine flour, powdered sugar and cornstarch in medium bowl. Set aside.
Beat butter in large bowl at medium speed until creamy. Reduce speed to low; add flour mixture and all remaining cookie ingredients. Beat until dough forms.
Shape dough into two (10-inch) logs on lightly floured surface. Wrap each in plastic food wrap; refrigerate until firm (2 hours).
Heat oven to 350°F. Reshape logs, if necessary. Very important to cut the same size.

   Cut into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 9 to 11 minutes or until edges are lightly browned.   Leave cookies on the cookie sheets to  cool completely.

Meanwhile, place powdered sugar and 1 teaspoon Meyer lemon zest in small bowl. Gradually stir in enough Meyer lemon juice for desired glazing consistency. Spoon or brush glaze on top of cookies. Let stand until glaze is hardened (15 minutes). Or place  in the refrigerator to set.  These cookies are delicate till they harden, the glaze helps to firm them.

Meyer Lemons
Meyer lemons combine the best attributes of lemons and oranges in a tart citrus fruit that doesn't make your face pucker. Peak season for these lemons begins in November and runs through March. Meyer lemons are thought to be a cross between a conventional lemon and a mandarin orange.
They are sweeter than regular lemons, and have a thin rind that's edible. Meyer lemons yield more juice.