lemon shortbread cookies
Simple lemon shortbread is just what feels good in January. It’s always coincidental that when the snow blows, citrus is ripe and in season. This bright shortbread is rich with butter but melts in your mouth. Hopefully, it will remind us all of sunny, warm thoughts!
Ingredients:
– 1 3/4 cups flour
– 3/4 cup superfine sugar
– 1/3 cup cornstarch
– 1 tsp salt
– 2 tbsp lemon zest, about 2 lemons
– 1 tbsp lemon juice
– 16 tbsp butter, room temperature
Instructions:
Mix flour, sugar, cornstarch, and salt in a food processor until blended, about 20 seconds.
Add lemon zest and lemon juice.
Cut butter into tablespoon-size pieces. Add to processor and pulse until dough resembles a coarse meal. The dough will form a ball if pressed together but seem crumbly in the bowl.
Press dough into an 11-inch tart pan with a removable bottom. A 10-inch cake pan can also be used if desired. Ensuring the dough is pressed evenly will create a firm shortbread.
With a sharp knife, score the shortbread into eight wedges, making sure to not cut all the way through.
Place on a parchment-lined sheet pan and bake in a preheated 300°F oven for 40-50 minutes (50-60 minutes if using a cake pan). When done baking, the shortbread will be firm to the touch around the edges.
Remove from oven and cut shortbread while still warm, using the scored lines as a guide.
Once cool, remove the shortbread from pan and enjoy!
