Buttery Lemon Shortbread

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 2 1/4 cups all-purpose flour
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/4 cup finely grated lemon zest
• 1 cup unsalted butter, at room temperature
• 1 teaspoon pure lemon oil (not lemon extract)

Recipe

• 1 position oven racks in the upper and lower thirds of the oven; preheat oven to 325°; butter 2 large nonstick baking sheets.
• 2 whisk together the flour, cornstarch, and salt in a bowl.
• 3 process the sugar and zest in a food processor until the zest is finely ground.
• 4 beat the butter with an electric mixer on med-high speed in a big bowl until light and fluffy.
• 5 add the sugar mixture and lemon oil; beat until well combined.
• 6 decrease speed to low; add the flour mixture, and beat just until blended; the dough will be crumbly.
• 7 knead the dough in the bowl for about 2 minutes or until it begins to come together when a small bit is pressed between your fingers.
• 8 divide the dough into 4 equal pieces; place 2 of them on each baking sheet and pat each piece into a 5-inch round disk about ½ inch thick.
• 9 score the surface of each disk into 8 wedges, using the tines of a fork.
• 10 press around the outer edge of each disk with the tines.
• 11 bake for 12 minutes, rotate the baking sheets between the upper and lower oven racks, and bake for 12-13 minutes longer, until the shortbreads are light golden brown.
• 12 remove from the oven and cut through the scored lines.
• 13 remove the shortbreads from the baking sheets and let cool slightly on a wire rack.
• 14 store in airtight containers.