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Carol's Lemon Shortbreads




Source of Recipe


C.S. Ott Design


Recipe Introduction


Carol writes, "These cookies are really good with tea or a glass of dry white wine. I like to bake them in the summer when I can get fresh Meyer lemons. They have a more robust lemon flavor than regular lemons. This recipe is also perfect for someone who is allergic to eggs, as there are none in these cookies. Makes 3-4 dozen cookies".


Recipe Link: http://www.csott.com/lemon.htm

List of Ingredients




1 cup flour
1/2 cup cornstarch
1/2 cup powdered sugar
3/4 cup unsalted butter, softened
1 tsp. fresh lemon juice
T plus 1 tsp. lemon zest

Recipe



Mix together cornstarch, flour, sugar, and lemon zest.
In a separate bowl, cream butter until smooth with the lemon zest.
Combine dry ingredients with butter mixture, and mix well.
When dough is mixed and smooth, shape balls with hands and lay on cookie sheet. Flatten dough balls slightly with the bottom of a glass.
Bake at 375 degrees F for 8-10 minutes. Edges should be brown.

Variations:

Use orange or lime zest/juice in the same proportions as listed for lemon.
Dust with powdered sugar or vanilla sugar right after taking them out of the oven. To make vanilla sugar, take one vanilla bean, slice in half, and leave in a jar of sugar. The flavor will intensify the longer you leave the bean in the sugar.