Blend any citrus zest you have on hand into this light and tender shortbread and fill with creamy, dreamy marshmallow frosting.
A batch of shortbread dough from the Buttered Lemon + Goji Berry Shortbreads. Note- swap or mix together any citrus zest you have. For these cookies, I used a blend of orange, lime, and lemon zests and it was perfect.
On the sidelines:
Vanilla Bean Marshmallow Cream, recipe follows
Sparkling or coarse sugar, for decorating
Prepare the cookie dough and chill it in the fridge for at least a few hours. Towards the end of the chill time, preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Turn out the dough onto a lightly-floured countertop and generously sprinkle with flour. Roll out the dough to roughly 1/4 to 1/2 inch thick and use any cookie cutter shape you like to cut out the cookies. I used a small, fluted rectangle cookie cutter about 2 1/2 inches long.
Place the cut cookie dough on the prepared baking sheet, sprinkle the tops with the coarse sugar, and bake for about 13 minutes or until the edges of the cookies begin to slightly brown.
Let the cookies rest on the pan for about 10 minutes before moving to a cooling rack.
Fill or pipe the bottom of one cookie and top with another.
Vanilla Bean Marshmallow Cream
This is a great option from my Mint Chocolate Chip Milkshake Cookies