Grazing with Gary: Shortbread, gingerbread, Linzer cookies? Merry Christmas in July recipes

We have reached the time of the year for my Annual Christmas in July. Pay no attention to the upcoming weather. We had a very nice June, and we are paying for it this week. I don't know how Christmas in July started, but my guess would be because it is a slow time of the year for shopping, and this was a way to get people into the stores. We are starting with an old recipe I found in my Nana's recipe box. This shortbread recipe has simple ingredients and is easy to make. To dress them up, you can dip them in chocolate or drizzle them with chocolate. Second, I love a good spicy gingerbread cookie, and this recipe tops each cookie with a lemon frosting. The last recipe is a showstopper. There are a few more steps with the Linzer cookies, but you will have everyone talking. Stay cool this week and Merry Christmas in July. Happy Cooking!!! My Grandma's Shortbread cookies Ingredients: 1 pound butter, softened8 ounces superfine sugar (about 1 1/4 cups)1-pound all-purpose flour (3 2/3 cups)8 ounces white rice flour (1 1/3 cups) Directions: 1. Preheat oven to 300°. Cream butter and sugar until light and fluffy, 5-7 minutes. Combine flour; gradually beat into creamed mixture. Press dough into an ungreased 13x9-in. baking pan. Prick with a fork. 2. Bake until light brown, 45-50 minutes. Cut into 48 bars or triangles while warm. Cool completely on a wire rack. Lemon Gingerbread Ingredients: 1/2 cup butter, softened3/4 cup packed brown sugar2 large eggs, room temperature1/4 cup molasses3 cups all-purpose flour1 tablespoon ground ginger2 teaspoons baking soda1 teaspoon ground allspice1 teaspoon ground cardamom1 teaspoon ground cinnamon1 teaspoon grated lemon zest1/2 teaspoon salt Frosting: 4 ounces cream cheese, softened2 1/2 cups confectioners' sugar1 tablespoon grated lemon zest2 tablespoons lemon juice1 teaspoon vanilla extract Directions: 1. Preheat oven to 350°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and molasses. In another bowl, whisk the next 8 ingredients; gradually beat into creamed mixture. 2. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until tops are cracked, 8-10 minutes. Cool for 2 minutes before removing from pans to wire racks to cool completely. 3. For frosting, beat cream cheese until fluffy. Add remaining ingredients; beat until smooth. Frost cookies. Refrigerate in an airtight container. Pecan Linzer Cookie Ingredients: 2 ¼ cups all-purpose flour1 cup pecan halves1 teaspoon ground cinnamon½ teaspoon ground cloves1 cup butter, very soft⅓ cup granulated sugar1 teaspoon lemon zest1 large egg1 large egg yolk¼ cup powdered sugar¾ cup peach jam Directions: Step 1: Pulse the first 4 ingredients in a food processor until finely ground. Step 2: Beat butter, sugar and zest at medium speed with an electric mixer for 1 minute. Add egg and egg yolk; beat for 30 seconds. Scrape bowl; beat 30 seconds. Add flour mixture, beating until combined. Step 3: Shape dough into 2 (1/2-inch-thick) rectangles. Wrap each rectangle in plastic wrap, and chill 4 hours to 3 days. Step 4: Preheat oven to 350°. Generously flour both sides of dough, place on parchment paper. Roll each into a 14- x 10-inch rectangle. Cut each rectangle into 24 (2-inch) squares, rerolling scraps as needed. Chill on parchment paper for 30 minutes. Step 5: Place cookies 1 inch apart on parchment paper-lined baking sheets. Cut centers out of half of cookies with a lightly floured 1 1/4-inch square cutter. (If desired, place dough centers on a parchment paper-lined baking sheet; chill 15 minutes and bake as directed.) Step 6: Bake at 350° for 12 to 14 minutes or until the edges are golden. Cool completely on parchment paper on a wire rack. Repeat with remaining cookies. Step 7: Sprinkle powdered sugar over hollow cookies. Spread about 1/4 tsp. jam onto each solid cookie; top with hollow cookies.