My mom would make a cookie pie when I was little for a special treat. It was sugar cookie dough baked in a pizza or pie pan, topped with whipped cream and fruit. (Usually kiwi and strawberry). It’s been awhile since I’ve made it but I wanted to give it a new spin. I was also thinking about shortbread that day (one of my FAVORITE treats), and thought what could be better than a SHORTBREAD tart? Nothing, right? Okay, so maybe a few things, but for now this will do. : )
The lemon zest in the shortbread just takes it to a whole new level too. I seriousely need to find a friend with a lemon tree orchard. I have a problem. And the poor bald little lemons in my fridge to prove it.
1 cup unsalted butter
3/4 cup powdered sugar
1 tsp vanilla extract
2 cups flour
1/2 tsp kosher salt
zest of 1 lemon
Cream everything together with a wooden spoon or mixer just until creamy. Don’t overmix.
Press into a pie or tart pan (or you could make individual tarts as well, just bake for a shorter time).
Bake at 325 degrees for about 15 to 20 minutes. Let cool.
Top with whipped cream and fresh berries or fruit.