Meyer Lemon Shortbread Cookies

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Shortbread is a delicious cookie. It’s not always the “go-to” cookie, but I’ll venture to say that if I put a shortbread cookie in front of you, you wouldn’t say no. Shortbread cookies originate from Scotland and can trace their roots all the way back to the 12th century. There really isn’t much to them, it’s just sugar, butter, and flour at its core. But in that simplicity is a deliciousness that is hard to match. Always remember, simple in cooking always yields good results. Over complicate things and you can ruin things.

A good shortbread only needs very little to elevate it into another stratosphere of deliciousness. My opinion is a tiny dash of citrus zest either orange or lemon makes these cookies otherworldly. I used Meyer Lemon here but you could easily use an orange too.

Fun fact! The name of the Meyer Lemon comes from Frank Nicholas Meyer who brought back a sample of the plant from China in 1908, he was an employee of the USDA. The Meyer Lemon is native to China and is the result of a cross between a mandarin orange and a lemon.

Lemon Shortbread

Recipe – Meyer Lemon Shortbread Cookies

2 Cups of Butter

1 Cup White Sugar

2 Teaspoons Vanilla Extract

2 Teaspoons Meyer Lemon Zest

4 Cups All Purpose Flour

Method

Heat Oven to 350F

Cream your butter and sugar together, then add your vanilla & lemon zest. Finally add your flour.

Press the dough into a greased 8 x 8 pan. Bake for 30 to 40 minutes, until they are a light golden brown. Allow them to cool.

Cut into squares and enjoy!

 

Shortbread Cookies

 

Meyer Lemon Shortbread Cookies
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • Recipe - Meyer Lemon Shortbread Cookies
  • 2 Cups of Butter
  • 1 Cup White Sugar
  • 2 Teaspoons Vanilla Extract
  • 2 Teaspoons Meyer Lemon Zest
  • 4 Cups All Purpose Flour
Instructions
  1. Heat Oven to 350F
  2. Cream your butter and sugar together, then add your vanilla & lemon zest. Finally add your flour.
  3. Press the dough into a greased 8 x 8 pan. Bake for 30 to 40 minutes, until they are a light golden brown. Allow them to cool.
  4. Cut into squares and enjoy!

RawSpiceBar Monthly Review | Peruvian Spices

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RawSpiceBar is back! This month is one of my favorites, Peruvian Spices.

Peruvian cuisine is underrated and so delicious, here on the east coast Peruvian chicken is quite common and really good. Peruvian cuisine combines ancient Incan cuisine, Spanish cuisine, and host of other immigrant cuisines to create some sort of ultra cuisine. Most Peruvian diets are a combination of starches, grains, beans, and meat.

RawSpiceBar has put together some of the essential spices that are necessary to bring out the true Peruvian flavor in your cooking. Depending on where you are in Peru, the cuisine can differ. Primarily Peruvian cuisine varies from the coast, the Andes, and the Amazon within these regions you have varying dishes that play on the main ingredients found in those areas. Fun fact, in the Andes region of Peru is where you can find a Peruvian delicacy called Cuy chactado or Fried Guinea Pig. The dish dates back all the way to the ancient Incas and uhhhh yeah it’s a Guinea Pig. Evidently it’s a must try if you go, so I guess when in Peru eat like the Peruvians do?

In this month’s package you’ll find the following: a Peruvian Spice Blend, Aji Amarillo spices, and a Pink Peppercorn Blend.

The Peruvian Spice Blend: This is perfect for creating that quintessential Peruvian chicken dish. It’s a blend of ancho chili and smoky paprika. I used it when I made a smoked chicken and it was out of this world. It’s perfect when paired with fresh garlic, lime juice, and olive oil.

Peruvian Chicken

The Aji Amarillo Spice blend: What I love most about RawSpiceBar is they really put a lot of thought into their blends. A lot of spice blends are just garlic powder and salt, not RawSpiceBar’s. They carefully craft blends that can truly elevate your dish. I loved this Aji Amarillo spice blend, it uses a aji amarillo chile to give the blend a hint of fruitiness and heat. Then they combined in coriander, basil, mustard seed to create a blend that is really perfect for any southwestern dish. I used it when I smoked a pork shoulder for Carnitas.

Pink Peppercorn Blend: This was the most unique blend of the three I thought. Pink salt is everywhere and they combined it with Peruvian pink peppercorns which are native to Peru. Pink Peppercorns can add a nice hint of sweet and pepper to your dish. This would go great as the only seasoning on a steak, it would deliver just the right amount of salt and pepper to your dish to make it out of this world.

I can’t say enough good things about the RawSpiceBar monthly subscription. They provide you with enough spices to make at least 3 out of this world dishes, so why spend 6 dollars a month on maybe one sandwich at lunch when you can make out of this world dishes for the same price!