LEMON SHORTBREAD COOKIES

These lemon shortbread are ridiculous – and I mean that in the most delicious way possible.

Makes an 8x8 pan

 INGREDIENTS

2 cups flour

1/2 cup sugar

1/4 teaspoon salt

Zest of one lemon

1 cup salted butter, cold and cut into cubes

• Preheat oven to 325 degrees

• Put flour, sugar, salt and lemon zest in the bowl of a processor and pulse 3 or 4 times to mix

• Add butter and continue to pulse until still crumbly, but you’re able to squeeze a handful together and it will stick

• Line an 8x8 baking pan with parchment paper – enough so it sticks a couple inches past the sides, and press dough evenly into pan

• Lightly score with a knife into the size cookies you want when it’s done

• Bake 45-55 minutes or until just starting to get brown around the edges - you might need to re-score about the 3/4 point

• Remove from oven, and use parchment to remove cookie block from pan

• Cut through score lines to separate cookies, then place on a cooling rack and wait

• And if you can wait more than 3 or 4 minutes…you’re better than me

Butter Tarts

The quintessential Canadian dessert? Yes or no, it’s still crazy delicious… eh.  

Makes approximately 12

INGREDIENTS

• 2 pre-made pie crusts, rolled out to approximately 14 inches in diameter
• ½ cup packed brown sugar
• 1/4 cup softened Finlandia butter*
• 1/3 cup light corn syrup
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup pecan halves
• Pinch of salt

DIRECTIONS

1. Preheat oven to 350
2. Cut pie dough into 3 ½ inch circles, and fit into cups in amuffin pan
3. Put remaining ingredients in a bowl, except pecans and mix very well to combine – then stir in pecans
4. Fill muffin cups 3/4 of the way full and bake approximately 20 minutes
5. Let them cool in the pan about 10 minutes before carefully removing and eating…if you can wait the 10 min

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WATCH HOW EASY THEY ARE TO MAKE...

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

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Pound Cake w/Boozy Whipped Cream & Fruit

Makes 1 pound cake

So good, so buttery, so delicious.  And once made, do this trick from my mother. The trick of spreading soft butter on still warm, delicious pound cake.  It might not be right, but if it’s wrong, it’s wrong for all the right reasons. 

1 cup butter, softened, + extra for greasing

2 cups sugar

5 eggs

1 teaspoon vanilla extract

Zest and juice of 1 lemon

2 cups flour

1/4 teaspoon salt

1 teaspoon baking soda

2 cups heavy cream

3 tablespoons Chambord (raspberry liqeur)

Fresh fruit for serving

Powder sugar & toasted almonds for serving

• Preheat oven to 325

• In a mixer, beat butter with sugar until smooth

• Add eggs one at a time, 30-45 seconds apart, then add vanilla extract, lemon and zest - mix a couple minutes

• Combine flour, salt & baking soda - mix well then add to the mixing butter about 1/2 cup at a time until just incorporated

• Butter bundt or loaf pan well, and a few tablespoons of flour and move pan around to get flour everywhere, then shake out excess flour - pour in mix

• Bake about an hour, or until a toothpick comes out clean

• While it cooks, beat cream with Chambord until thick

• Let cool and grill slices in a pan, bbq or even broil then top with the whipped cream, fruit and add the powdered sugar and almonds