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LEMON SHORTBREAD




Source of Recipe


BON APPETIT August 2001


Recipe Introduction


The secret to tender shortbread — a classic Scottish treat — is not overworking the dough.


List of Ingredients




1 1/2 cups all purpose flour
2/3 cup sugar
1/4 cornstarch
2 1/2 teaspoons grated lemon peel
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes


Recipe



Preheat oven to 300°F. Blend first 5 ingredients in processor. Add butter; cut in using on/off turns until moist clumps form. Gather dough into ball; divide in half. Press 1 dough half onto bottom of each of two 8" diameter cake pans. Pierce dough all over with fork. Bake until cooked through and pale golden, about 40 minutes. Cool shortbread in pans on racks 5 minutes. Cut each warm shortbread in pan into 12 wedges. Cool completely. Using spatula, carefully transfer to platter. Makes 24 wedges.

NOTES:
Can be made up to 4 days ahead.
Store in airtight container at room temperature.