If you're as tired of winter as I am, then this might be the perfect spring/summer cookie recipe to help cheer you up and give you something to look forward to - warm weather! These light lemony cookies are perfectly paired with fresh fruit sorbet when served any warm evening. They're also good for snacking just by themselves, too!
Lemon Walnut Cookie Brittle
1 cup butter, softened
1 cup, plus 1 tablespoon confectioners' sugar
1 teaspoon grated lemon peel
1/4 teaspoon salt
2 cups all-purpose flour
1/2 cup finely chopped walnuts
Directions: Preheat oven to 325F degrees. Set aside ungreased 15 1/2-inch x 10 1/2-inch jellyroll pan.
In a large mixing bowl with an electric mixer on medium speed, beat the butter until smooth. Add 1 cup confectioners' sugar and beat until light and fluffy.
Beat in the lemon peel and salt until mixed. Gradually add the flour and continue beating until well combined.
Stir in the walnuts. Dough will turn crumbly.
Dust fingertips with flour, then press dough into bottom of pan, leaving edges slightly thicker than middle.
Bake for 25 to 28 minutes, or until top is golden.
Remove from oven and cool pan completely on wire rack.
Once cooled, sift remaining 1 tablespoon confectioners' sugar over the top. Break cookies into chunks.
This recipe makes one pan Lemon Walnut Cookie Brittle.