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)

4. Slowly add flour until combined
5. 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).
6. Place in the refrigerator for about 20-30 minutes
7. Preheat oven to 350 and line a baking pan with parchment
8. **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.
9. Bake for about 10 minutes or until slightly golden on the edges rotating half way through
10. **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!