Lemon Shortbread Cookies

Lemon Shortbread Cookies

Adapted from:

Betty Crocker's Chocolate Dipped Shortbread Cookies

This is one of our all time favorite recipes from Betty Crocker. 

However, since it’s spring and everything is fresh and new we decided to embellish the recipe a bit. We’ve been loving all things lemon this spring so we thought why not incorporate our favorite flavor into our favorite cookie?

Ingredients:

1 cup (2 sticks) butter, softened

¾ cup powdered sugar (more for topping)

1 tsp vanilla extract

1 tsp lemon extract

2 cups all purpose flour (more for rolling)

Directions:

Preheat your oven to 350 degrees.

In a microwave safe bowl heat your butter just until it softens.

In a large bowl combine softened butter, 

 powdered sugar, 

vanilla extract, 

and lemon extract.

Stir until smooth.

Add in flour a half a cup at a time until you have a smooth dough.

Using your hands, mix the dough into a large ball and tear off chunks as you go.

On a floured surface, roll a chunk of dough out to between ¼ - ½ inch thick depending on how thick you like your cookies.

 

Using a fun cookie cutter cut out shapes until the dough is gone.

Place cookies on a non-stick cookie sheet and bake for 10 minutes. 

Remove cookies to a cooling rack covered with wax paper (trust us on this).

While cookies are still warm, use a sifter to sift powdered sugar on the top of each cookie. 

We didn’t have a sifter so we used this tea strainer instead but hey, it worked. 

This part is a little bit like watching a snowfall, very fun and relaxing. 

Let cookies cool completely before moving to a serving platter or plate. 

These are lovely display cookies but they definitely won’t last long. 

 We were inspired by 2 hours of Celtic music on YouTube while baking these and decided to try making a design with them. 

The cookies interlock with one another almost like gears so they are easy to shape in neat little designs. We had a little too much fun at this stage.

These cookies are the perfect companion to a cup of hot tea, iced tea or they do just as well on their own. 

We’ve refreshed one of our favorite recipes and created something wonderful that we can now enjoy all year round.

Enjoy!

Spring Pasta Salad

Salad Supreme Pasta Salad

We are back! With a new recipe for spring! This pasta salad is one of our favorite recipes to make for the spring and summer because it is so easy and delicious. It's super colorful and is great for cookouts, picnics, tea parties, or any day! The recipe comes from McCormick's Salad Supreme bottle. We have been making this salad for years and we never get sick of it!

Ingredients:

1 box of pasta (we used bowtie pasta, but you can use any that you like!)

1 8 oz. bottle of italian dressing

1 cucumber (chopped)

1 red pepper (chopped)

1 green pepper (chopped)

1/4 cup salad supreme seasoning

Directions:

Boil your pasta according to the package directions

While you are waiting for your pasta to cook, wash and chop all of your veggies into about 1/2 inch pieces. They don't have to be perfect!

After your pasta is done to your desired tenderness, drain the noodles and run cold water over them so that they can cool down.

Pour your pasta into a large bowl. Add your italian dressing, salad supreme, and all your veggies and mix it all together!

Also you can use any type of vegetables that you want! We've seen it made with cucumber and tomatoes and we have been wanting to try black olives in it!

Once your pasta salad is finished, you can store it in the fridge once you've had your fill!

We hope you've enjoyed this recipe and try it for yourselves!

Happy Spring!