Work-Approved Cookies: Lemon Shortbread

There's no better test of a dessert than if it holds up to the Work Test. A copy or break room is the perfect place to test out a new recipe to see how it appeals to the masses, both because you can get a lot of traffic coming through, and also because there's not the immediate pressure of you standing over someone telling to to try something. If they are gone by the end of the day, you know you have a crowdpleaser.

While I've made the following Lemon Glazed Cookies before (so a test wasn't really needed), I received so many compliments on their fresh, light, perfect taste of these cookies today that I wanted to share it with you. In terms of a frosted cookie, you can't make an easier treat with such decadent results.

Lemon/Lime Glazed Cookies
Everyday Food
Note: I've found two lemons, or 3-4 limes (depending on juiciness) will yield enough for the cookies and frosting. BE CAREFUL not to throw out extra juice after making the cookies---you'll need it for the frosting, and I've made this mistake too many times. 
* 2 cups all-purpose flour (spooned and leveled)
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1 cup granulated sugar
* 1 large egg
* 1 teaspoon pure vanilla extract
* 1 tablespoon finely grated zest, plus 2 tablespoons fresh juice

Lemon Glaze Frosting
* 2 cups confectioners' sugar
* 2 tablespoons finely grated lemon zest
* 1/3 cup fresh lemon juice

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
2. Roll a tablespoon of dough up in your hands, and press them down onto a cookie sheet. The perfect size for a pressed cookie should be smaller than your palm, maybe 2" in diameter. Trust me, the acidity in these work better for a ton of smaller cookies than a few gigantic ones.
3. Bake 5 minutes, rotate the pan, and bake another 5, or until the edges of the cookie are about to turn brown. The acidity leaves these cookies less chewy and more crunchy, so it's important not to overcook them--if they are brown on top, they will probably be too hard. Transfer cookies to a wire rack to cool completely. 
4. Mix together the items for the glaze in a bowl with a wide rim. Spread out parchment paper or paper towels, and after the cookies have cooled, dip each top-side down in the glaze and then let dry (about 1 hour).

One more note: I have tried this recipe with lemon, lime, and orange flavors. I felt the orange were a little too sweet, but the others are both amazing. I usually make two batches at once: one with lemon and one with lime, but you can pick whichever flavor you like best.

Cooking Light's Strawberry Shortcake

So I rarely make desserts because that's totally in my mother's realm, but this recipe was easy, and delicious and I had to share:

So I totally wish this was the one I made, but by the time I remembered my blog the entire thing was gone! I made this on Thursday for my coworker's birthday and it was a great success.

Strawberry Shortcake
by Cooking Light

If you are looking for a quick, delicious dessert---this is totally easy to do. The hardest party was slicing the shortcake in the middle, and that can easily be bypassed by rolling out individual biscuits instead of making the large, round cake. I baked TWO in 45 minutes. (I actually made two because the first go-round I couldn't remember if I had added one or two cups of flour--so I put in another cup and it ended up slightly too thick. Luckily, I baked that one anyway into those individual sized cakes (each about the size of my palm--and they also turned out gorgeous!)

The lemon rind is a great addition to the dough--with the strawberry topping it really gave the cake a fresh taste.