Chew on This | Lemon Shortbread Cookies

The phone rang at 5:45am today. A call this early in the morning could cause an instant panic attack. However, I was already awake so I wasn't too startled by the blaring ring. And.... I was secretly hoping this call would come. 

I answered promptly and waited for a reply. The recorded voice announced, quite reluctantly I might add, that school would be closed due to the snow storm. 

Yahoo!!! Finally! A snow day, a snow day!!!

We didn't have any snow days this winter, not one. So now that Spring has arrived it seems pretty ridiculous that Mother Nature would grace us with a lazy, cozy, glorious day off. 

Thank you Mother Nature. You sure are awesome!

Cares

Here's our recipe:

Spring means fresh and bright flavors. These lovely morsels provide that perfect zing!

Lemon Shortbread Cookies

1 1/2 C butter, room temperature (3 sticks)

1 cup sugar

1 tsp vanilla

2 T fresh lemon juice

lemon zest from 2 lemons

3 1/2 cups flour

1 pinch salt

Cream together butter and sugar until combined. Add vanilla, lemon juice and lemon zest. Stir to combine. Next, slowly sift in flour and salt. Don’t over mix. Stop mixing when a crumbly dough forms. Turn dough out onto a floured surface and form into two 1 to 1 1/2 inch thick disks. Wrap in plastic wrap and refrigerate for an hour or more.

When ready, preheat your oven to 350℉ and prepare cookie sheet with parchment paper or non-stick cooking spray. Roll out cookie dough on a floured surface to about a 1/4 inch thickness. Cut out rounds (or squares or hearts - whatever you choose) and place on the cookie sheet. Bake for 10-12 minutes.