Zesty Lemon Shortbread (Print Version)
# Ingredients:
01 -
2 teaspoons milk (10g).
02 -
1/3 cup sugar (67g).
03 -
3/4 cup unsalted butter, softened (168g).
04 -
Pinch of salt.
05 -
1 teaspoon lemon zest, freshly grated.
06 -
1/2 teaspoon vanilla flavoring (2g).
07 -
2 tablespoons grated lemon zest (6g).
08 -
2 teaspoons lemon juice (10g).
09 -
1 cup and 3/4 of all-purpose flour (245g).
10 -
1/4 teaspoon salt.
11 -
1 tablespoon melted butter, unsalted (14g).
12 -
3/4 cup powdered sugar (90g).
13 -
2/3 cup granulated sugar (133g).
# Instructions:
01 -
Blend sugar and lemon zest together by either mixing it in a food processor or whisking it in a mixer until they’re nice and combined.
02 -
Cream softened butter, lemon-sugar, vanilla, and salt until smooth. Stir in the flour gently. It might look crumbly, but it’ll hold just fine.
03 -
Split dough into two. Shape each one into a 6½-inch long log. Wrap tightly in plastic. Let rest in the fridge for an hour.
04 -
Cover the logs with sugar. Slice them into half-inch thick rounds. Chill for 20 more minutes. Set oven to 350°F.
05 -
Cook for 14-15 minutes until edges turn faintly golden. Let cool for 5 minutes on tray, then move to a rack.
06 -
Whisk all glaze ingredients together. Either drizzle it over or dip cookies into it. Leave them to set completely before enjoying.
# Notes:
01 -
Avoid using butter from Europe.
02 -
You can freeze both baked cookies or raw dough.
03 -
For circular shapes, use empty paper towel rolls.
04 -
Blending sugar with zested lemon enhances flavor.
05 -
They stay fresh for up to 5 days.
06 -
A great choice for preparing ahead.