Hot toddy shortbread cookie. (Photo, Sian Richards.)
Add some zest and a whiskey glaze to our classic shortbread cookie recipe and voila! Hot toddy cookies for one and all.
1 1/2 cups
, at room temperature
PREHEAT oven to 350F. Position racks in top and bottom thirds of oven. Line 2 baking sheets with parchment.
STIR flour with lemon zest, salt and cinnamon in a medium bowl.
BEAT butter with sugar in a large bowl, using a wooden spoon, until smooth, 1 min. Gradually stir in half of flour mixture, until just combined. Add remaining flour mixture, kneading with your hands, until dough forms a ball.
ROLL out on a floured counter until 1/4 in. thick. Cut out cookies with various shapes of cookie cutters. Arrange on prepared sheets, 2 in. apart. Cookies will spread as they bake.
BAKE in top and bottom thirds of oven, switching sheets halfway through, until edges are just golden, 12 to 15 min. Leave on sheet for 5 min, then transfer cookies to a rack to cool completely.
WHISK icing sugar with lemon juice and whisky in a medium bowl until smooth. Using a spoon, drizzle glaze over cooled cookies. Let stand until glaze is firm. Cookies will keep well in an airtight container up to 1 week, or freeze up to 1 month.