Buttery Lemon Shortbread
Ready In: 55 mins
Yields: 32 shortbreads
Ingredients
- 2 1⁄4 cups all-purpose flour
- 1⁄4 cup cornstarch
- 1⁄4 teaspoon salt
- 1⁄2 cup sugar
- 1⁄4 cup finely grated lemon zest
- 1 cup unsalted butter, at room temperature
- 1 teaspoon pure lemon oil (not lemon extract)
Directions
- Position oven racks in the upper and lower thirds of the oven; preheat oven to 325°; butter 2 large nonstick baking sheets.
- Whisk together the flour, cornstarch, and salt in a bowl.
- Process the sugar and zest in a food processor until the zest is finely ground.
- Beat the butter with an electric mixer on med-high speed in a big bowl until light and fluffy.
- Add the sugar mixture and lemon oil; beat until well combined.
- Decrease speed to low; add the flour mixture, and beat just until blended; the dough will be crumbly.
- Knead the dough in the bowl for about 2 minutes or until it begins to come together when a small bit is pressed between your fingers.
- Divide the dough into 4 equal pieces; place 2 of them on each baking sheet and pat each piece into a 5-inch round disk about ½ inch thick.
- Score the surface of each disk into 8 wedges, using the tines of a fork.
- Press around the outer edge of each disk with the tines.
- Bake for 12 minutes, rotate the baking sheets between the upper and lower oven racks, and bake for 12-13 minutes longer, until the shortbreads are light golden brown.
- Remove from the oven and cut through the scored lines.
- Remove the shortbreads from the baking sheets and let cool slightly on a wire rack.
- Store in airtight containers.
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