On Tap Oil & Vinegar Recipe Detail

Lemony Shortbread with Sicilian Lemon Glaze

with Lemon Olive Oil & Sicilian Lemon White Balsamic
Serve with Monk's Blend Black Tea, Jasmine Flowers Green Tea, Bourbon St Vanilla Rooibos, or Angel Fall's Mist Tisane.

Ingredients:

• drizzle Lemon Olive Oil
• 1/2 cup salted butter, softened (or 1/2 cup unsalted butter + 1/4 tsp salt)
• 1/2 cup icing sugar
• 1 tsp lemon zest + extra for garnish
• 1/2 tsp lemon extract
• 1/2 tsp vanilla extract
• 1 cup all-purpose flour
• 1/8 tsp salt

GLAZE:

• 1 cup icing sugar
• 1 Tbsp Sicilian Lemon White Balsamic
• 1 Tbsp warm water

Directions:

Preheat oven to 325°F. Drizzle Lemon Olive Oil over shortbread pan (or round cake pan) and spread using a papertowel or pastry brush to ensure oil is in all crevices.

In large bowl, beat butter with hand mixer on medium until smooth and creamy. Add extracts, zest, and icing sugar and beat until smooth. Add flour 1/2 cup at a time with salt and beat until incorporated. Dough might look crumbly. Use hands to finish incorporating until it forms a ball. Press into prepared pan and prick with a fork all over back of dough.

Bake 25-35 minutes until edges start to turn light golden brown. Place pan on wire rack to cool for 10 minutes. Use a butter knife to score around perimeter of shortbread to loosen edges. Invert onto a breadboard and bang on counter a couple times to remove from pan, if necessary.

Whisk together glaze ingredients until smooth. Drizzle over shortbread and sprinkle with extra lemon zest. Or serve with lemon curd, mixed berries, and tea. Try our Monk's Blend Black Tea, Jasmine Flowers Green Tea, Bourbon St Vanilla Rooibos, or Angel Fall's Mist Tisane.