Whipped Shortbread Cookies & September's Apron Winner

Whipped shortbread, or as we know it here in the United States, Spritz, has all the characteristics of shortbread with the addition of eggs or sometimes heavy cream.  This addition makes them very delicate, almost melting in your mouth and wanting more.  I know this cookie well, as I have helped my mother makes dozens of them, mostly for holidays, so choosing them today brought back some wonderful memories. 

However, as usual, I "upped" my recipe with the addition of almond flour, which you can find in the baking section of your grocery store (although I purchased mine from King Arthur Flour).

It's delicate, nutty flavor married well with the lemon zest and vanilla extract which I also use.  This time, I piped a "ring" with the dough and dipped one end in bittersweet chocolate, then, sent them on their way with my hubby to Las Vegas where his nephew is getting married this weekend.  I'm home minding the three new kittens and sewing a Halloween costume for my grandson and a new apron for October!

 

Our little rascals dove into the suitcase and wanted to go on an adventure:-D 

Whipped Shortbread Cookies
1 1/2 cups (2 sticks) unsalted butter, at room temperature
2 cups confectioners' sugar (icing sugar)
2 large eggs
zest of 1 lemon
2 tsp. vanilla extract
4 1/2 cups King Arthur all-purpose flour
1 cup Almond Flour
1/2 tsp. salt

Preheat oven to 350F-degrees.  Line two baking sheets with parchment and set aside.

In a stand mixer, using the whip attachment, cream the butter until fluffy.  Add the confectioners' sugar and whip once more until combined.  Scrape down the sides of the bowl, as needed, with a rubber spatula.  Add the eggs, one at a time, and beat well until fully incorporated.  Add the lemon zest and vanilla and whip once more for 3 minutes.  The batter should look a light yellow and airy.

Add the flours and salt and mix just until combine.  Use a cookie press or a pastry bag and tip (as I did) to pipe the shape you want.

Bake in the preheated oven for 13 minutes, or until a golden brown.

Remove from the oven and allow the cookies to set several minutes before transferring them to a rack to cool completely.  Once cooled, mix up the glaze, if using.

Bittersweet Chocolate Glaze
1/2 cup heavy cream, heated until almost boiling
1 T Karo Light Corn Syrup
2 cups bittersweet chocolate chips

Pour the hot cream and Karo Syrup over the chocolate chips and allow to sit for a few minutes.  Then, stir with a small rubber spatula until you have a smooth, consistency.  Dip the cooled cookies into the chocolate or you could spread a thin layer on the bottoms.

As my daughters would say..."these cookies are super good!"  I have a couple last night while watching Bones and relaxing after working in the garden.  I have a lot to do over the next months/year to get my gardens back to what I had accomplished at our old house, but I'm up for the challenge. Enjoy!

Dwarf Buddleja, Columbine, and a border of Liriope are a start!

A very blank canvas, but to me, that's a good thing!

The weather is cool and the leaves are starting to turn, which making gardening so pleasurable.

Speaking of challenges...well, not a big one since I only posted a couple of times in September, but I did want to announce that Gloria from "Quilter" won the apron for the month.

Please email me your address and I will get this lovely apron out to you so you can do some fall baking:-D  I will October's apron up soon...maybe tomorrow!