Spanish Shortbread - The inspiration behind the recipe

Yup! This is one of those, "what in the world" moment when you think your getting an awesome recipe but what you get is a baking disaster.  Let me tell you this recipe dates back to the time when internet is not so life defining and when I don't have kids yet.  

When I found this recipe in Reader's Digest I really wanted to make it.  It turned out awful and for the longest time I thought I did something wrong.  When I recently made it again I got the same result.  The dough was dry and will not form into a "smooth dough".  So I fixed the recipe up and what I got is this amazing crispy buttery shortbread!

I made some extreme changes to the recipe!!

Since I got rid of  1 tablespoon of fresh lemon juice, I have to add 1 tablespoon of milk.  Anything I take away I have to compensate with another ingredient otherwise I will not get the same final product.  My texture and quality of my shortbread will be off.

Spanish Shortbread

265g all purpose flour

1/2 tsp cinnamon

1/8 tsp salt

1 cup butter

3/4 cup granulated sugar

2 large egg yolks

Zest from one lemon

3 drops of lemon essential oil

1 tablespoon milk

1. Preheat oven to 325 F.  In a large bowl whisk together all the dry ingredients except for sugar. 
2. In another large bowl with an electric mixer whip together sugar, milk and butter until creamy.  
3. Beat in egg yolks into the sugar and butter mixture.  
4. Using your hands mix in the dry ingredients into the sugar/butter/egg mixture.  Keep mixing until the ingredients comes together and form a firm dough 
5. Turn out into a lightly floured surface.  
6. Cover the dough with parchment paper
7. Start rolling out the dough into 1/2 inch thickness.
8. Use any size of cookie cutter to cut out the cookies.
9. Bake for 20 minutes.
10. After 20 minutes decrease temperature to 300 F and bake for 5 - 10 minutes until lightly golden brown.