Sweet and tender lemon shortbread cookies with a delicate vanilla icing and tart, chewy Goji berries.
In the bowl of a food processor
1 1/2 cups [180g] all-purpose flour
3/4 cup [72g] almond flour
3/4 cup [85g] powdered sugar
3/4 teaspoon salt
Small bowl
14 tablespoons [198g] cold, diced butter
2 tablespoons lemon zest
Small bowl
1 whole egg
1 teaspoon vanilla extract
On the sidelines
Simple vanilla icing, recipe follows
Goji berries, for topping
1
Add dry ingredients to the bowl of a food processor and pulse a few times to evenly mix.
2
Add bowl #2 into the food processor and pulse a few more times or until the butter cuts into the dry ingredients and is roughly the size of tiny peas.
3
Add bowl #3 to the food processor and pulse just until the dough starts to come together.
4
Turn the cookie dough out onto a large piece of plastic wrap and shape the dough into a disk or circle. Park the dough in the fridge for at least a few hours if not overnight.
5
Preheat your oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
6
Remove the dough from the fridge and place onto a lightly-floured countertop. Generously flour the top of the cookie dough and rolling pin and roll out the cookie dough to roughly 1/4 or 1/2 inch thick. You can use any cookie cutter you like or cut shapes with a pizza cutter or large knife. Be sure to flour the cookie cutter or knife blade if the dough becomes sticky and you can always throw it back in the fridge for a half hour to firm up.
7
Once cut, place the cookie dough on the prepared sheet and bake in the pre-heated oven for about 13 minutes or the edges begin to brown. Cool on the cookie sheet for about 10 minutes before moving to a cooling rack. Once fully cooked, top with vanilla icing and sprinkle with Goji berries.
Simple Vanilla Icing
Medium bowl
1/2 cup [57g] powdered sugar
1 teaspoon vanilla extract
2 teaspoons water or milk
Tiny pinch of salt
1
Whisk together all ingredients. You can add more or less water depending on how thick you prefer the icing.