Lemon Shortbread with Sumac Icing
I first got into cooking through making cookies, and the love has remained strong. I even started a show called “Make it Into A Cookie”, where I would turn my favorite foods into cookies :).
These cookies combine easy shortbread with one of my favorite spices: sumac. Sumac is a wild berry that is very common in Middle Eastern cuisine. It has a tangy, bright acidity that pairs beautifully with sweet desserts and lemon. It also naturally dyes food over time. These cookies are my go-to when I want something both visually stunning and equally delicious. What I love most about them is they don’t have that unpleasant experience thick, sugary, royal icing can give you. The sumac balances everything. You gotta try these.
Lemon Shortbread Cookies with Sumac Icing
Makes: 30 cookies
Level: Medium
Active Time: 20 minutes
Total Time: 40 minutes
Ingredients:
FOR THE SHORTBREAD COOKIES:
3/4 cups (150g) granulated sugar
Zest of two lemons (11g)
3 sticks butter, cubed and at room temperature (12 ounces)
2 teaspoons vanilla extract
1 large egg, room temperature
4 cups (475g) all-purpose flour, spoon and leveled
1 teaspoon kosher salt
FOR THE SUMAC ICING:
3 1/2 cups (453g) powdered sugar
2 tablespoon plus 1 1/2 teaspoons meringue powder
8-10 tablespoons room temperature water
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 pinch salt (1/4 teaspoon)
1 tablespoon sumac
Optional: natural food coloring
Special Equipment: Cookie cutters
Steps:
MAKE THE COOKIES: Combine sugar and lemon zest in a large bowl mix together with clean hands making sure the oils of the zest infuse with the sugar.
Add the softened butter and cream together with a hand mixer or stand mixer on a medium-high for 30 seconds. Scrape down the sides of the bowl and add the vanilla extract and egg and beat together until just combined.
Add in the flour and kosher salt and mix just until just combined and the dough resembles play-dough.
Divide the dough into two pieces and roll reach piece between two sheets of parchment paper to a 1/4 inch thickness and refrigerate for at least 10 minutes and up to overnight to chill the dough and make it easier to cut.
Preheat the oven to 325 degrees Fahrenheit.
Cut the cookies out and place on a parchment-lined baking sheet. Bake for 10-12 minutes, rotating halfway through until the cookies are set and lightly golden. Remove from the oven and rest on the baking sheet for 5 minutes before transferring to a wire rack to cool.
MAKE THE ICING: Combine all ingredients, except the sumac, in a large bowl and beat on a high speed for 1-2 minutes until the icing drips off the whisk and melts back into the icing within 5-10 seconds. If the icing is too thick, add more water, a drop at a time, until the desired consistency is reached. If the icing is too runny, add powdered sugar, 1/4 cup at a time, until desired consistency is reached.
DECORATE: Divide the icing into two bowls. Die one with natural food coloring (I used this brand) and whisk the sumac into the other bowl. On a clean plate with sides, add the white icing and drizzle with colored icing.
Holding the cookie, place the cookie top-side down onto the icing plate and twist, lift, and shake off any excess icing. Place on a wire rack baking sheet or parchment paper to set.
Icing will set in 45 minutes - 1 hour.
Cook’s Notes:
Cool cookies completely before icing.
Cookies can be made in advance and stored in an airtight container for up to a week.
Place a damp paper towel over the icing to prevent hardening.
