Natalie and I, with Eloise snoozing on my foot, made cookies this weekend.
Eloise is a five pound delicious bundle of mischievous, wild energy.
When she sleeps, the homestead savors its peace.
Last winter, Natalie and I heard the Pioneer Woman, Ree Drummond, speak on a panel with other bloggers at the 92nd St Y in NYC.
She has an unusually peaceful, easy going demeanor.
Living on a cattle ranch in Oklahoma, she raises a slew of kids, blogs, cooks, has a show on the Food Network, and is building an empire on the range.
She seems to have a temperament that takes it all in stride.
Natalie and I loved her instantly, bought her cookbook, and dreamed of the day we could have a blog nearly as successful as hers.
Actually Natalie began her blog only recently and she is building an amazing readership practically overnight.
Back to baking… Natalie and I opened up the Pioneer Woman Cooks for inspiration.
Just off the plane from Florida, I wanted COOKIES!
We made her buttery shortbread cookie.
It is crazy good – loaded with citrus.
(To fully enjoy these, put the quantity of butter out of your mind.)
No cookie cutters are necessary- this is a soft shortbread, formed by hand, that is still delicious days later.
Citrus Butter Cookies
Prep Time: 15 Minutes Cook Time: 15 Minutes Difficulty: Easy Servings:36
2 cups (4 Sticks) Salted Butter, Softened
1-1/2 cup Sugar
2 whole Large Eggs, Separated
4 cups All-purpose Flour
3 Tablespoons Orange, Lemon, And Lime Zest (approx 1 Tablespoon Each)
2 Tablespoons Orange, Lemon, And/or Lime Juice (2 Tablespoons Total)
3 cups Powdered Sugar
2 Tablespoons Whole Milk
2 Tablespoons Orange, Lemon, And Lime Zest
Juice Of 1/2 Lime
Juice Of 1/2 Lemon
Dash Of Salt
Extra Zest, For Decorating
Preheat oven to 350 degrees.
Cream butter and sugar until combined. Add egg yolks and mix until combined (set whites aside for the icing.) Add the zest and the flour and mix until just combined, then add juice and mix until combined.
Scoop out heaping teaspoons of dough, then roll them into balls between your hands. Place on a cookie sheet and bake for 13 minutes. Remove from the oven and keep on the cookie sheet for 3 to 4 minutes. Remove from the pan with a spatula and allow to cool completely before icing.
To make the icing, combine 1 egg white with the rest of the icing ingredients. Whisk thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable but still thick consistency.
Drizzle the icing across the cookies in several lines, then do it again in the other direction. Sprinkle with extra zest before the icing sets.
PS: If you are using the recipe from her cookbook, there is a typo –
it calls for 2 eggs… then butter and sugar, then 2 eggs AGAIN…
Scratch out the 2 extra eggs, and your cookies will be superb.