Rainy days are the name of the game here lately. I think it's rained every single day for the last two weeks. My coping technique for rainy weather - afternoon tea. AND since it just wouldn't be proper to have afternoon tea without a little something sweet - I have a cookie too.
A flaky and buttery shortbread cookie is the perfect compliment to a cup a of afternoon tea. (Now if I only took the time to sit down so I could enjoy my shortbread and tea.)
Shortbread cookies are surprisingly easy to make and they are really yummy. I chose to make mini shortbread instead of one large --- mostly so that I wouldn't eat the entire thing in one sitting.
1/2 cup old fashioned oats
1 1/2 cups flour
1/4 cup cornstarch
2/3 cup powdered sugar
1/2 teaspoon salt
14 Tablespoons butter, cold, sliced into 1/8" thick slices
1 Tablespoon lemon zest
Add butter to mixer and mix on low until just combined and dough comes together.
Place springform pan collars (groove side up) on a silpat lined baking sheet. Press dough into collars in even 1/2 inch thick layer.
Use a wooden skewer to poke 8-10 holes in each wedge.
Return shortbread to oven and prop door open with handle of a wooden spoon. Allow shortbread to dry in turned off oven for an hour. Transfer to wire racks to cool at least 2 hours.
Cut shortbread at scored marks to separate and serve.
These mini shortbread freeze beautifully. Wrap them tightly in plastic wrap and tuck them away in the freezer to save some for the next rainy day.
If you decide that you're willing to share your lemon shortbread, you can pack them into cellophane bags and pass them out to friends too.
As much as I'm loving my rainy day afternoon tea and shortbread - a little sunshine every now and then would be good too.
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