I can’t go very long between baking cookie baking sessions. I think I’d revert to some sub-human level. Picture something out of a Lord of the Rings movie. I’d like to register a complaint to The Board of Fairness- I bake for a hobby, my husband gets cookies; his hobby, biking, just has me occasionally bonking my head on the bikes hanging from our garage ceiling. Not. Fair.
I have way too many cookie recipes on a Pinterest board for desserts. With too many things on my plate this week and a a spare hour, I crammed in making this recipe. I made the dough for these Meyer Lemon Shortbread Cookies, ran carpool while it chilled in the fridge, then came home to bake.
Several years back I read a short writeup in a magazine about hardware store rasp graters being bought by home cooks and chefs alike to grate hard cheeses and citrus rinds. If you haven’t bought one for your kitchen and are passing up recipes calling for citrus zest because you don’t like wrestling with a round fruit and a sharp paring knife, go get a rasp grater! I don’t like to own many tools that do only one thing- a good knife can probably replace half of the gadget wall in any store’s housewares department. Even though I only use a rasp for parmesan cheese and grating citrus rind, I keep it because it really works well- finely grated lemon rind with practically no effort.
This recipe hails from a great travel and food blog, TinyUrbanKitchen.com. I love it when bloggers mention where they originally found a recipe, and she respectfully credits The Joy of Cooking in her adaptation of this shortbread. I followed the recipe, but with one small change- instead of two teaspoons of vanilla I used one, and added a teaspoon of lemon extract to really get the lemon flavor to pop. These were delicious! The recipe would work well as a plain shortbread cookie or almond flavored with sliced, toasted almonds on top… yum! I might need to make another batch tomorrow… do I have enough almond extract?
January has come and gone so I need a a project for the month of February. I am ready to jump into learning how to use this fabulous camera that the family gave me for Christmas- a Nikon D3300. I have no goals to set with this project because at this point, I have NO idea how to use this grand device. But Imma gonna learn!!
I’ve been interested in photography for some time and am blown away with what I have captured using either a Blackberry or iPhones-
I love this photo of treasures we collected from Moro bay in 2009.
Taken with a Blackberry Curve
I went on to snap even better pics with iPhones- 3s, 4s and 5s models-
I started a board on Pinterest to keep my favorite photos that I had taken all in one spot:
I can’t wait to see what I can learn to do with a much better camera!
It is amazing how many lemons even one little potted Meyer lemon tree can crank out. There are blossoms on it continuously, providing a non-stop supply of my favorite floral scent. Heavenly!
This tree keeps me in need of recipes to use up all of the lemons, and a quick Pinterest search turned up one calling for the entire lemon- score! A great treat to bake on a rare rainy day in the Southland.
At first, I wondered why the blogger went with photos of this batch of her muffins… they turned out so flat. Then I made her same recipe and got the same results. It has to be all of the acid from the whole lemons.
Here’s the finished muffins! They taste great, and I will be using this recipe again- I will monkey with the flour and levening ratios, and the 1 teaspoon of salt called for is too much, in my opinion, but great overall!