lemon shortbread cookies topped with tart cherry jam

     Yes, I am a little crazy...I mean, it's like 100 degrees out and super humid so naturally I decided this was a perfect day to bake. I was going to be hot anyway, right? But I'm happy I'm crazy. Because boy did I come up with a treat!

     You might recall earlier in January when I posted my recipe for Iced Blood Orange Shortbread Cookies. In that post I mentioned that the basis for any shortbread cookie I make is the same. Think of these as that cookie's tart, summery cousin. Baking on a hot day may be crazy, but enjoying the flavors of lemon and cherry in crisp buttery form makes it well worth it.

     I must admit, I'm really excited to share these cookies with friends and coworkers. My blood orange cookies were a huge hit so I'm hoping everyone enjoys these just as much! Considering I've eaten 4 on my own already (practicing great restraint to not have a 5th), I'm sure all will be well received.

     I understand you might not be jumping up out of your seat to bake them right now if you are anywhere in the Northeast region, but you're just as crazy as me if you don't rush to make these the moment this heat wave breaks!

Lemon Shortbread Cookies topped with Tart Cherry Jam
Prep Time: 30 minutes
Cook Time: 60-75 minutes
Servings: 24 cookies


You Will Need:
for the cookies

• 3 cups all purpose flour (preferably unbleached!)
• 3/4 cup granulated sugar
• 3 sticks (3/4 lb) salted butter, cold and cut into small cubes
• zest of 1 lemon
• juice of 1/2 lemon

for the cherry jam

• 1/3 cup minced cherries
• juice 1/2 lemon
• 1 TBS corn syrup
• 1/2 cup granulated sugar

1. Preheat oven to 325 degrees. Line a 9x13 baking dish (such as Pyrex) with a piece of aluminum foil larger than the dish itself (to act as handles later). Brush foil with melted butter.
2. Mix the flour and sugar together in a stand mixer with the paddle attachment. Mixing on low, throw in butter until incorporated with flour and sugar and looks crumby, about 1 1/2 minutes.
3. Add lemon zest and juice to mixture and mix on low again for 30 seconds.
4. Pour mixture into baking dish and press down evenly to make a firm block. Bake for 60-75 minutes until edges are browned and middle is golden brown. Remove from oven and cut into 24 pieces (4 in one direction, 6 in the other). Let cool.
5. As cookies are cooling, combine cherries and lemon juice in a small pot over low heat. Stir occasionally. 
6. When mixture starts to to become liquid-y and simmer, add corn syrup and sugar. Stir to combine, and let boil until mixture starts to thicken and darken, about 7-10 minutes. You want it to coat a spoon and start to become sticky.
7. Once cookies are cooled, remove from dish by pulling up on foil and place on a large board or plate. Using a spoon or small icing spatula, spread a thin layer of cherry jam on to each cookie. Enjoy!

What do you usually make on hot days?