Lemon Shortbread

Sometimes when I set out to bake I just need it to be simple. While I love over the top desserts, a lemon shortbread is often enough. fullsizeoutput_2fd

These were a gift for my friend having a baby. I love giving shortbread as a gift because it can easily be beautifully packaged. They are also better as time goes on so its no rush to eat them quickly.

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I choose to lightly whip my butter. Years ago I made a whipped chocolate chip shortbread cookie and since then its been my favourite way to make shortbread.

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Add in some cornstarch and beat this until combined.

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You use a whole lot of lemon zest in this. Next time, I would massage the lemon zest into the white sugar to make it even more intense.

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Since we whipped the butter its fairly soft and easy to stir in the flour by hand. Otherwise, you can use the mixer but just combine until all the flour is mixed in.

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The dough will come together into a perfect ball.

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I wanted to have a sugar edge on all of my sliced cookies so I sprinkled some white and yellow sanding sugar on the plastic wrap.

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With your hands you shape the dough into a log and roll it on the sugar ensuring its all stuck to the dough. Otherwise its quite messy when you roll it up.

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Place this in the fridge for about 30 minutes-one hour.

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I prefer a thick shortbread so I was quite generous with my slicing.

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Lemon Shortbread

Ingredients

I cup butter, room temperature

3 tbsp cornstarch

1/4 cup granulated sugar

1 lemon, zested

1 3/4 cups all purpose flour

Sanding sugar, for rolling

Directions

  1. In a medium bowl whip the butter for 2 minutes. Add in the cornstarch and beat until just combined
  2. Add the granulated sugar and lemon zest. Beat this together for 1 minute.
  3. Stir in the flour until just combined.
  4. Roll out a piece of plastic wrap and sprinkle sanding sugar. Using your hands shape the dough into a log and roll the surface on the prepared plastic wrap. Refrigerate for 30 minutes to one hour.
  5. Preheat the oven to 350 degrees Fahrenheit. Line two baking pans with parchment paper.
  6. Slice the chilled cookies and place on the prepared baking pans.
  7. Bake cookies for 10 minutes or until edges begin to turn golden.

 

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