Ingredients for Lemon Shortbread
- All Purpose Flour
- Cornstarch
- 1 cup powdered sugar
- Fresh Lemon Rind
- 1 cup (2 sticks) unsalted butter
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How to Make Lemon Shortbread
- Preheat oven to 300°F (150°C).
- In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 1 cup powdered sugar, and the zest of 2 lemons.
- Cut in 1 cup (2 sticks) unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Gradually add 2-4 tablespoons of ice water, mixing until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently knead for a few seconds to form a smooth ball.
- Roll out the dough to 1/4 inch thickness between two sheets of parchment paper.
- Use cookie cutters to cut out desired shapes.
- Transfer cookies to ungreased baking sheets.
- Sprinkle with colored sanding sugar, if desired.
- Bake for 15-20 minutes, or until the edges are lightly golden brown.
- Let the cookies cool completely on the baking sheets before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
6g
Fat
12g
Carbs
1g