One of my sisters celebrated a birthday this week…a big birthday. I won’t say which one, but – to make this all about me for a second – it made me feel really old that I have a younger sister that is this age.
Wasn’t it just yesterday that we were driving to high school together through the gray Alaska mornings and singing along to the radio to keep each other awake? It seems like it couldn’t have been more than a couple weeks ago that we were crawling through six inches of snow in our new yard looking for a place to build our first snow fort. Or more than a couple years ago that we spent our afternoons after school tramping around the fields of our childhood home scanning the ground, looking for arrowheads and looking to avoid cow pies.
Where, oh where does the time go?
Since this was such a big birthday, we all chipped in and got her a present she’s been wanting for a while and that was equal to the occasion: a Kitchen Aid Stand Mixer. When I got my own stand mixer it totally changed my cooking/baking life, and I was so excited to give that gift to my sis. As a little extra treat for her day, I whipped up one of the recipes that makes me oh-so-thankful I have a stand mixer of my own.
These are a basic shortbread cookie, with some additions that make them special enough for a birthday present. Shortbread cookies have a lot of butter, and as such, there is a lot of whipping together of sugar and butter. This is exactly the type of task that you want a stand mixer for (not to mention making bread and whipping egg whites).
Sure, you could do it with an electric hand mixer, but with a stand mixer you can turn the thing on and go about your business prepping the other ingredients. Then, a few minutes later, you can turn back to the mixer and find perfectly whipped sugar-butter. (Or butter-sugar, in the case of this recipe.)
It really is a thing of beauty. And the great thing about being in the decade we are both in now (you and I, little sis) is that you tend to care less about things that once seemed so important. Like eating too much butter.
Meyer Lemon & Thyme Sparkly Shortbread Cookies
Adapted from Dorie Greenspan’s Around My French Table
Makes about 36 cookies
These cookies keep fabulously well, and can be reliably sent across the country to a birthday girl (or boy). If you’re not sending half the batch away, you may also like to know that the uncooked dough can be frozen for later.
- 1/2 cup + 2 tablespoons granulated sugar, divided
- zest of two Meyer lemons, divided
- 2 sticks (16 tablespoons…!) unsalted butter, at room temperature
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 2 large egg yolks (save one of the whites)
- 2 cups all-purpose flour
- 1 teaspoon fresh thyme
Dump the 1/2 cup of granulated sugar into the bowl of a stand mixer. Zest one of the Meyer lemons on top of the sugar, and then rub the zest into the sugar. (This is an important step, trust Joy the Baker).
Beat butter, 1/2 cup of zested granulated sugar, powdered sugar, and salt together on medium speed until creamy and fluffy (about 3 minutes).
With the mixer on low speed, add in the egg yolks one at a time and beat until incorporated. Then, still on low speed (the lowest you can go), add in the flour and thyme and blend until just incorporated – do not over mix. The dough will be very soft and pliant.
Divide the dough in half and dump onto two pieces of plastic wrap. Shape dough into logs about the size of a paper towel roll. Wrap each log up in the plastic wrap and chill in the refrigerator for at least three hours and up to three days. (If you are freezing any, you can just put it in the freezer at this point.)
While waiting for the dough to chill, make more zested sugar with the remaining two tablespoons of sugar and the zest from the second Meyer lemon. Do this on a piece of parchment paper or foil so that you can roll the logs in it to give them their sparkly crust. Set aside.
When you’re ready to bake, preheat oven to 350°. Brush the logs with the leftover egg white and roll in the reserved zested sugar. Then, cut the dough into 1/2-inch thick rounds. Bake on a lined baking sheet for 17-20 minutes, or until the cookies are golden around the edges, but still pale on the top.
Keep for yourself or send to someone you love. ❤