Cookin’ with Mama Quandt

Cookin%27+with+Mama+Quandt

Caroline Quandt, Editor

You like food. You can’t cook? You don’t need to stress, anyone can cook and here’s how!

I made these cookies last semester for a culinary project, they require a lot of butter, a hand mixer or standing mixer, sugar, flour, blueberries, lemon, and an oven. The entire process can take an hour to 45 minutes, and it makes about 30.

Shortbread

Ingredients

  • 1 ½  pound unsalted butter, at room temperature
  • 2 cups sugar
  • 2 teaspoons pure vanilla extract
  • 6 ½  cups all-purpose flour
  • 1/2 teaspoon salt

 

Directions

  • Pre-Heat oven to 350 if you are going to bake the cookies shortly after making the dough.
  • Mix together butter and sugar with a hand mixer or stand mixer
  • Add vanilla after they are combined
  • Combine flour, salt
  • Add flour and salt slowly to butter and sugar
  • Dust surface with flour and roll dough into log, cover it with plastic wrap and pop it in the fridge for 4 hours or a freezer for 20 minutes. This is to firm up the dough so the cookies don’t spread across the baking sheet. 
  • Once the dough is firm, cut the dough into medallions about 3-5 inches in diameter, begin to preheat the oven if you have not already done so (350 degrees).
  • Wait for the dough to be slightly squishy then press in blueberries
  • Place cookies on an ungreased baking sheet (there’s enough butter to make the cookies non-stick)
  • Bake for 20-25 minutes (until edges golden)

So, while your cookies are having fun in the sun, you can go ahead and make the delicious lemon cream cheese frosting. If you do not have time to make this, that’s fine, the cookies will be delicious either way. but, if you’re fixin’ for frosting, follow these simple instructions:

Icing

Ingredients

  • ¼  cup of salted butter
  • 4 cups confectioner’s sugar
  • 2 Tbsp lemon zest
  • 2-3 Tbsp lemon Juice (one whole lemon)
  • 8 oz. cream cheese

 

Directions

  • Whip butter and cream cheese (until they are creamy and fluffy)
  • Add confectioner’s sugar 1 cup at a time, be careful not to poof!
  • Add zested peel
  • Add juice and cream