January 6: National Shorbread Day
Highlander’s Mum would bake shortbread in the traditional Scottish style—in a round pan and cut into wedges, just like the packaged petticoat tails and triangle shorbread cookies found at the grocery store. When we attended a Highland festival with her, she got a ceramic shortbread pan with a thistle design as an homage to her heritage. Years later, at another Celtic carnival, Islander got the same type of pan. Now she bakes shortbread for her Highlander hubby like his Mum used to make.
The classic shortbread recipe adapted for our blog post has a hint of lemon. Finely grated lemon rind adds a citrusy flavor and a fresh aroma to a versatile shortbread dough. Lemon shortbread is terrific for teatime or for commemorating National Shortbread Day.
(Adapted from Brown Bag)
- ½ cup (1 stick) butter, room temperature
- ½ cup powdered sugar
- 2 teaspoons lemon rind, finely grated
- 1 cup flour
In a mixing bowl, cream the butter with sugar. Mix in the lemon rind. Gradually add the flour until a smooth dough is formed.
Lightly mist the ceramic shortbread pan with cooking spray. Wipe off the excess oil from the designs. Press the dough evenly in the shortbread pan. Prick holes on the top with the tines of a fork. Bake in a preheated oven at 325 degrees F for 30-35 minutes or until golden and slightly puffed.
Remove the cookie from the oven and let cool in the shortbread pan for 10 minutes. Loosen the edges with a spatula or knife. Carefully invert the shortbread pan onto a cutting board. While the shortbread is still warm, cut into wedges with a sharp knife. Brush away the crumbs and let cool completely to a crisp.