Lemon Shortbread Wafers ("Obi-ohs")

My middle kid turns 10 tomorrow, but we celebrated today as I will be at work on his actual birthday. Since he doesn’t get to have a birthday party due to the COVID-19 physical distancing restrictions, we decided that he should get to have TWO cakes.

My prudent middle child opted for a German-style cheesecake, topped with whipped cream and blueberry jelly, and a big pile of cookies instead.

Turning these into cookie sandwiches with some coloured buttercream made them extra festive, but they are the perfect accompaniment to a cup of tea on their own. Lemon zest gives them a light, bright flavour, while the butter and cornstarch help them melt in your mouth.

Ingredients:

3/4 cup salted butter, room temperature
1/4 cup granulated sugar
1 egg, beaten
1 tbsp freshly grated lemon rind (approx 1 lemon)
1 cup flour
1/2 cup cornstarch
1/2 cup icing sugar
2 tsp vanilla sugar
1 tsp baking powder

Preheat oven to 300F. Cream together the butter and granulated sugar. Add egg and lemon rind, and stir to combine.

Sift together the remaining ingredients and add to the butter mixture. Dough will be soft and crumbly but will hold together in a ball when done.

Roll dough out on floured surface to 1/4” thick. Cut in 3” rounds and place on a parchment covered baking sheet.

Bake for 8-10 minutes at 300F, until the edges of the cookies start to turn golden. Remove from oven and transfer cookies to cooling rack.

Note: If you wish to make “Obi-ohs”, spread 1 tbsp of buttercream on a cookie ad gently sandwich another cookie on top. (I highly recommend trying this — it’s really yummy!)

Recipe makes 3 dozen wafers or 1-1/2 dozen “Obi-ohs”.