Back in 2011, my friends and I stayed up all night to watch the Royal Wedding. We’d just come off a night out at the end of our senior year and probably all managed to fit in a two-hour nap in some of my friends’ house (otherwise known as Mildred). We gathered on the couch–and the floor–in a dark room to watch William, Kate, and the procession of important people that arrived before the ceremony.
This year, we’re spread throughout the country, but I wanted to make the effort to watch some of it knowing that at least one or two of them had to have it on as well. There’s something about knowing that you’re partaking in an activity–even one that wasn’t formally planned–that manages to bring you closer to the people you love despite the fact that you might not see them again for a few weeks, months, or years.
As the world watched Harry and Megan tie the knot, and I was forced out to work before the end, I thought about their wedding cake. Naturally, that’s what a baker looks at: the cake and what flavor the couple decided to go with and all I could think about was lemon. I already planned on sharing this particular recipe for Lemon and Cardamom Shortbread Cookies, but I couldn’t help but feel it was even more fitting given the royal couple’s choice.
These cookies are a contradiction–they’re simple, but they require a bit of beforehand preparation: making the candied lemon peel. Luckily, it isn’t something that requires a whole day. There have been times where I’ve literally set my lemon peels, sugar, and water on the stove and not even thirty minutes later had them dried, chopped, and tossed into this dough. The candied peel and the drizzle are what give these cookies their lemony kick–no testing involved–and I love being able to see the chunks of lemon in the shortbread as I take a bite.
Once you have your lemon peels boiled in the simple syrup, drained (if you want to keep the syrup for later use, you can store it in an airtight bottle–I imagine it’d be magnificent in some sort of cocktail), and tossed in sugar, just take some scissors and chop them into pieces. The recipe calls for 3/4 cup of candied lemon peel but if you’re a tiny bit short that will be just fine. I always find that the amount you get out of three large lemons is just what you need!
The buttery flavor of a typical shortbread is brought to life by the light, fresh flavor of the lemon accented by the slight hint of ginger and cardamom included. The white chocolate chips and walnut pieces give these shortbread biscuits textural layers that this cookie just wouldn’t be the same without.
Did you watch the Royal Wedding? What kind of cake did you have–or would you have–to celebrate your day?
| Cook Time | 25-30 minutes |
| Servings |
cookies
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- 3 large lemons (note below) peel only
- 1 cup water
- 3/4 cup granulated sugar + an additional 2-3 Tbsp for coating the peels
- 1 cup powdered sugar sifted
- 2 large lemons juice only
Ingredients
Candied Lemon Peel
Lemon Drizzle
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- Using a vegetable peeler, strip away the peel of the lemons. Make sure to be careful not to get the pith--it will make the candied peel bitter. Take a knife and cut the peeled lemon bits into strips.
- Place the peeled lemon rinds into a pot and cover with water. Bring the pan to a boil and drain. Repeat this step. This will help take some of the bitterness out of the peels.
- In a medium pan, mix together the water and sugar and heat until the sugar dissolves. Add in the lemon peel and simmer uncovered on medium-low until the peels become translucent. Once you're happy with the way they look, drain and leave the peels on a piece of wax paper. Sprinkle the additional 2-3 Tbsp sugar over them, making sure they're covered, and leave them to cool. Once cool, cut into small pieces.
- Once the cookies are cool, whisk together the sifted powdered sugar and the juice of two lemons until smooth. Drizzle over the shortbread and leave them to set.
If possible, try to find lemons that are organic or a bit more dull in appearance. Some lemons have a fake wax coating on the outside that you don't really want to eat. I've used these to make candied peel before, but it involves a lot of scrubbing with a sponge to get that outer coating off. It's doable, but there are always lemons out there that don't have this wax layer. Trust me, you'll be able to tell which ones are waxy and which aren't!
If for any reason you need more drizzle, I tend to use the juice of 1 lemon per 1/2 cup of powdered sugar to get my preferred consistency and flavor. You can always add more of either depending on your personal preference on thickness and sweetness.