An easy, butter-y and lemon-y shortbread cookie recipe with cloudy mascarpone cream, fresh raspberries and vibrant blueberries. A unique recipe brought to you by french foodpreneur Virginie.
Oh la la.
I have the feeling that this one's gonna be a good one. I deeply wish that you rock this year in your life, your biz and your kitchen.
I'm here to help you be more confident to cook simple, yet fancy, healthy and beautiful recipes.
Happy New Year to you.
Let's t talk about lemon shortbread cookies, baby !
"Sablés au citron" in french.
This is the kind of recipe you'd better not know about, because once you try it, then, you know...you're likely going to hate me.
One year ago I prepared hundreds of those little cuties for my dear friends Fabienne and Gabriel's goodbye party. It was a big hit. Imagine all of those french expatriates dreaming about french pastries during long months while living in Germany.
There's no better thing in the world than making people happy ! So what are you waiting for ?
Don't have time to bake now ? Start by pinning your favorite picture for later. Or scroll down to discover my secrets to make these little beauties, including a video on how to easily roll-out shortbread cookie dough + the recipe + some sexy cooking tips. Let's do this !
Butterr-y shortbread cookies in 4 simple steps
There are 4 main steps to prepare delicious shortbread cookies :
1/ the mixing phase, where you mix together the ingredients. First the butter with the sugar, then the lemon zest and the vanilla extract, the egg, and finally the flour.
2/ the roll-out phase, where you roll out the dough between two parchment papers. [VIDEO] below.
3/ the cutting phase, where you cut nice little shapes.
4/ the baking phase, where the cookies are baking at 160 degrees C ( 320F) during about 13 minutes.
[VIDEO] How to roll-OUT a shortbread cookie dough
In this video, I'll show you how to easily roll-out a shortbread cookie dough in less than one minute.
[RECIPE] Lemon Shortbread Cookies with Mascarpone Cream, Raspberries and Blueberries
Butter-y and lemon-y shortbread cookies, with cloudy mascarpone cream, fresh raspberries and vibrant blueberries.
YIELD : 4 - 6 servings
PREP TIME : 30 min
COOK TIME : 10 - 15 min
Lemon shortbread cookies :
150g (11/3 stick) butter at room temperature
80g (2,8oz) non-refined sugar (organic blond cane sugar)
250g (8,8oz) flour, sifted
1 Large free-range egg, slightly beaten
1/4 teaspoon vanilla extract
zest from 1 organic lemon
a pinch of salt
Mascarpone Cream :
125g (4,4oz) mascarpone
60 ml (2 fl oz) whipping cream
1 teaspoon powdered sugar
2 drops vanilla extract
400g (14oz) raspberries and blueberries
For the shortbread cookies
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat until smooth and light, about 2 minutes. Beat in the lemon zest and the vanilla extract. Add the egg, flour and salt in one time and beat until just incorporated. Scrape down the side of the bowl and form a ball. At this point, the dough is sticky and soft. Cut the dough in two pieces.
Quickly roll out each piece of dough between two parchment papers, until about 0,6-0,7 cm (1/4-inch) thick. Place the wrapped dough on a baking sheet. Chill in the fridge until firm, about 20 minutes.
Position one rack in the top third and one rack in the bottom third of your oven. Preheat to 160°C (325°F).
Transfer the wrapped dough to your table top and remove the top sheet of parchment paper. Cut out cookies using a shaped cookie cutter. Place the cookies on a parchment-lined baking sheet, spacing them 5 cm (2 inches) apart.
Roll the remaining dough between two sheets of parchment paper and cut out additional cookies. Place on parchment-lined baking sheet.
Bake cookies until light brown, about 13 minutes. The cookies are light brown on the bottom and lightly golden around the edges. Chill at room temperature for 5 minutes and transfer to a rack to cool completely.
For the mascarpone cream
In the bowl of a stand mixer fitted with the whisk attachment, combine all the ingredients until thick and smooth. Taste with a spoon (or your fingers!). Stop the mixer as soon as the desired thickness is achieved. Over mixing will lead to a paste.
If the butter is not at room temperature, what do you do ? Put it in the microwave ? No, because we don't want liquid butter in this recipe. The trick used by thousands of bakers is to beat the cold butter with a ... rolling pin. It softens the butter. Now you're more relaxed and ready to bake.
The cookie dough is time and hot sensitive. The more you take time to roll the dough, the more the butter inside the dough will melt resulting to some slight mess in the kitchen. If this happens, and yes, it happens to all of us, simply repeat the step 2 and you'll be fine, I promise.
Have fun while cutting the cookies ! Use whatever cookie cutter that makes you happy :)
Made with love ©Virginie Consort elleetgourmande.com