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Well, I kind of think we are officially in spring? But it’s still February.

Who knows, but I’m going to officially declare springtime in this column space. We’re bringing out my favorite spring cookies! Usually, these are reserved for Easter time, but here we are with near 70 degree temperatures coming up in what is normally the frigid time of year.

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LEMON SHORTBREAD COOKIES

FOR THE SHORTBREAD:

2 1/2 c. all-purpose flour, plus more for rolling and stamping

1/4 c. cornstarch

1 c. salted butter, cubed and softened

3/4 c. granulated sugar

2 tbsp. lemon zest

2 tsp. fresh lemon juice

1 tsp. vanilla extract

FOR THE GLAZE:

1 c. powdered sugar

1 tbsp. salted butter, melted

2 tbsp. fresh lemon juice

For the shortbread: In a medium bowl, whisk together the flour and cornstarch.

In a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar, and lemon zest over medium speed until creamy, 3 to 4 minutes. Scrape the bottom and sides of the bowl and beat in the lemon juice and vanilla.

With the mixer on low speed, gradually add the flour mixture to the butter mixture, beating until just combined after each addition.

On a lightly floured work surface, place the dough and divide the dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate until firm, 30 minutes to 1 hour.

Place one oven rack in the upper third of the oven and a second oven rack in the lower third of the oven. Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.

Working with one disk of dough at a time and keeping the second disk refrigerated, lightly flour a work surface. Roll the dough out to ¼-inch thick. Press a floured cookie stamp into the dough to make an impression. Use a 2- to 3-inch cookie cutter to cut the dough into circles. Using a thin spatula, transfer the cookies to the prepared baking sheet, spacing them about 2 inches apart. Refrigerate the scraps.

Bake until the tops are dry and the bottoms begin to turn golden, 9 to 10 minutes. Let cool for about 5 minutes on the pan, then transfer the cookies to a cooling rack to cool completely. Repeat with the remaining dough and scraps, rerolling only once for smooth cookies.

For the glaze: In a medium bowl, combine the powdered sugar, melted butter, and 1 tablespoon lemon juice. Add the remaining lemon juice, one teaspoon at a time, until the icing falls off the whisk in a fluid stream and the fallen ribbon of icing holds its shape for only a few seconds before sinking back into the bowl of icing. If the glaze is still not thin enough, add water, 1 teaspoon at a time.

Working with one cookie at a time, use a pastry brush to brush a thin layer of glaze onto each cookie. If the pastry brush is leaving behind too many streaks or the glaze feels too thick, whisk in another teaspoon of water.

Allow the glazed cookies to set for 15 minutes. Store at room temperature in an airtight container for up to one week.

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ICED OATMEAL COOKIES

FOR THE COOKIES:

3 c. old-fashioned rolled oats

2 c. all-purpose flour

2 tbsp. unsweetened cocoa powder

1 1/2 tsp. ground cinnamon

1/2 tsp. baking soda

1/4 tsp. baking powder

2 sticks salted butter, softened

1 3/4 c. packed dark brown sugar

2 tbsp. molasses

1 tsp. vanilla extract

2 large eggs, room temperature

FOR THE ICING:

2 1/2 c. powdered sugar

3 tbsp. water

Pulse the oats using a food processor until just about ground, but not too powdery. Add the flour, cocoa powder, cinnamon, baking soda and baking powder; pulse until just combined. 

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, molasses, and vanilla at medium speed until light and fluffy, 2 to 3 minutes, stopping to scrape the sides of the bowl as needed. Add the eggs, one at a time, beating well after each addition. 

With the mixer on low speed, add the oat mixture to the butter mixture in two additions, beating until combined after each addition. Cover the dough with plastic wrap and refrigerate for 30 minutes. 

Preheat the oven to 350° and line a few baking sheets with parchment paper. 

Scoop the chilled dough using a two tablespoon-sized cookie scoop, roll it into smooth balls and press it into 2-inch disks, about 1/2 inch tall. Place about 2 inches apart on the prepared baking sheets. 

Bake until the edges are golden brown, but the centers are still a little shiny, 10 to 12 minutes. Let the cookies cool on the pan for 5 minutes, then move to a wire rack to cool completely. 

For the icing: Whisk together the powdered sugar and water in a medium bowl until fully combined. If your icing is a little too stiff, feel free to add an extra teaspoon of water until the desired consistency is reached. Dip the tops of the completely cooled cookies into the icing, letting any excess drip off. Let sit for about 45 minutes, or until the icing has hardened. 

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BLUEBERRY BARS

FOR THE CRUST AND TOPPING:

3 c. all-purpose flour

1 tsp. salt

1 tsp. ground cinnamon

1 c. granulated sugar

2 sticks unsalted butter, cut into small pieces

FOR THE FILLING:

1/2 c. granulated sugar

4 tsp. cornstarch

3 1/2 c. fresh blueberries

1/2 c. blueberry jam

2 tsp. lemon zest

2 tbsp. fresh lemon juice

Pinch of salt

Preheat the oven to 375° with the rack positioned in the lower third of the oven. Spray a 9-by-13-inch baking pan with cooking spray. Line the pan with parchment paper.

To make the crust and topping: Whisk together the flour, salt, cinnamon, and sugar in a medium bowl until combined. Add the butter. Using a pastry blender or your fingertips, work the butter into the flour mixture until well combined and the mixture is the texture of wet sand (the mixture should hold together when squeezed). 

Press half of the mixture into the prepared pan in an even layer. Bake until lightly browned, about 15 minutes.

To make the filling: Whisk together the sugar and cornstarch in a medium bowl. Add the blueberries, jam, lemon zest and juice, and salt, tossing to combine. Spread the filling in an even layer over the warm crust in the pan.

Sprinkle the remaining crust mixture over the top of the blueberry filling in an even layer, leaving some larger clumps. Bake until golden brown on top and the filling is bubbly around the edges and in the center, about one hour. Remove from the oven and let cool completely in the pan on a wire rack, about 3 hours. Cut into bars and serve.

TFD: “People ask me what I do in the winter when there's no baseball. I'll tell you what I do. I stare out the window and wait for spring.” - Rogers Hornsby

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