LEMON SHORTBREAD
Source of Recipe
Internet
Recipe Introduction
Good shortbread cookie
List of Ingredients
3/4 cup packed brown sugar
2 tablespoons lemon zest (I usually double this because
I like these REALLY lemony)
2 teaspoons lemon extract
3/4 teaspoon vanilla extract
3 cups all purpose flour
3/4 teaspoon salt
1 1/2 cups Sugar
1 cups butter -- softened
Recipe
In mixer, beat butter and brown sugar on medium until light and fluffy, at
least 3 minutes. Beat in lemon zest, lemon extract, and vanilla. Add Flour
and salt to mixture, blend well. Dough will probably be soft and sticky.
Scrape the dough into clean bowl, refrigerate at least an hour until it
firms up.
Flour a glass or wood rolling surface lightly. (very lightly...these
aren't as good if they absorb too much flour at this point.) Handling the
dough as little as possible, roll it out to about 1/4" thick. Cut with 2"
cutters and bake on ungreased cookie sheets at 325°F for 20-25 minutes,
until they are pale golden, not brown. Let stand two minutes, and then
remove to a rack and let cool completely.
Keep in an airtight container to maintain crispness. They keep very well
for 2 weeks or so if stored properly.
Yield:
"3 Dz"
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