Shortbread

Ingredients

WEIGHT

CUPS

Butter

15oz

2 cups

Powder Sugar

4oz

1 Cup

Sugar

3.5oz

½ Cup

Lemon Zest

1 tsp

1 tsp.

Flour

17.6oz

3 cups 1 T

Salt

1/4tsp

1 tsp.

 

 

  1. In a medium size bowl measure the all purpose flour and salt. Sift together and set aside for later
  2. In a larger mixing bowl measure the granulated sugar, powder sugar, and lemon zest (about 1 lemon)
  3. With an electric mixer mix together until smooth but do not over cream

          (about 2-3 minutes)

  1. Slowly add flour until combined
  2. Dough can either be flatted and wrapped with plastic wrap to be rolled and used for decorated sugar cookies or place in a 9” round spring form pan lined with parchment paper about 1/2 “ thick (traditional shortbread pictured above).
  3. Place in the refrigerator for about 20-30 minutes
  4. Preheat oven to 350 and line a baking pan with parchment
  5. **When rolling out shortbread cookies allow dough to sit out for a little bit to become softer. Dust with flour and roll ¼ inch thick. Use your desired cookie cutter to cut into shapes.
  6. Bake for about 10 minutes or until slightly golden on the edges rotating half way through
  7. **If using a 9’ pan bake for about 10-15 minutes or until golden brown.  Let cool.  Use a knife to slide around the edges unmold and cut into triangles while still warm.  Let cool then dust with powder sugar serve and ENJOY!