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Shortbread: Lemon Shortbread

Source of Recipe

Selena McDevitt


List of Ingredients

1 cup (2 sticks) butter, softened
2/3 cup confectioners’ sugar
2 tablespoons grated lemon peel
1 tablespoon lemon juice
1 ½ teaspoons salt
½ teaspoon baking powder
1 ¼ cups all-purpose flour
½ cup cornstarch
1 tablespoon granulated sugar




Recipe

Preheat oven to 325 degrees. In a large bowl, using an electric mixer set on high, beat butter until light and fluffy. Beat in confectioners’ sugar, lemon peel, lemon juice, salt, baking powder. Stir in flour and cornstarch. With mixer on low, beat mixture until dough forms, about 2 minutes.

Place a sheet of waxed paper on a work surface. Pat dough into a 9x6” rectangle on waxed paper.With a floured pizza cutter, cut dough in half, forming two 9"x3" pieces, then cut into ¾x3” bars. Using a fork, poke holes in bars.

Sprinkle top of bars with granulated sugar. Place bars about 1” apart on ungreased baking sheets. Bake until cookies are firm to the touch and bottoms are lightly browned, about 25 minutes. Transfer cookies to wire rack; cool completely.

Dip each shortbread bar in melted chocolate for a special treat.