Strawberry-Lemon Shortbread "I'm Sorry" Cookies





These cookies were a peace-offering.  A way in which I could say, "It'll be okay. Just give it time." without feeling like the millionth time I've had to say it.  They were organic-made, from memory and what was left in the refrigerator.  I hope these can bring happiness to your loved one, too.


For the shortbread (yields one dozen):

  • 3/8 cup butter, room-temperature (more if flour mixture becomes too dry)
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla 
  • 1 3/4 cup flour
  • 1/4 salt
  • Juice and zest of half a large lemon

For the strawberry-lemon glaze:

  • 3 hulled strawberries, blended 
  • Juice and zest of half of large lemon
  • 1/2 cup confectioner's sugar (plus more for consistency preference)


  1. Preheat oven to 350 and prepare cookie sheet
  2. Beat butter and sugar until combined
  3. Add vanilla and lemon components
  4. Sift flour and salt over butter mixture
  5. Mix on low until dough forms (my flour always absorbs more liquid, so I had to add about three more tablespoons of butter to get a dough to form)
  6. Wrap and chill for thirty minutes
  7. After thirty minutes has expired, unwrap dough and roll out onto floured surface to about 1/2 inch thick
  8. Cut into desired shapes
  9. Bake for 20-25 minutes until edges are golden brown
  10. Drizzle with glaze and give to someone you love!

The glaze is prepared by blending or macerating three strawberries and sifting this into a mixture of lemon juice, zest, and confectioner's sugar, stirred to desired consistency.