Lemon Shortbread
Ok. You may be thinking, "What's with all the lemon? I thought we were talking about real desserts. You know, CHOCOLATE!" But, these are really delicious. Trust me. I'll take chocolate over just about anything else. But, I really like this shortbread. Try using these shortbread pans when you bake your shortbread.
You can also store a bunch of this dough in the freezer. Take it out and bake some up whenever you feel like it.
Ingredients
| 1 cup | butter, softened |
| 1 1/2 tsp | lemon extract |
| 1 tsp | vanilla extract |
| 2 lemons | finely grate zest of |
| 2 1/4 cups | flour |
| 2/3 cup | confectioners' sugar |
| 2 Tbsp | cornstarch |
| 1/4 tsp | salt |
| 1/2 cup | confectioners's sugar to dust cookies |
Cream the butter, lemon extract, vanilla, and lemon zest.
Combine the remaining ingredients: flour, 2/3 cup confectioners' sugar,
cornstarch and salt (EXCEPT the extra confectioners' sugar), and gradually
stir them into the butter mixture until you have a firm dough.
Divide the dough in half. Roll each half into a cylinder 9 inches long, and wrap each in a piece of waxed paper.
Refrigerate for at least 2 hours or overnight.
Preheat oven to 325 degrees F.
Cut dough into slices 1/3 inch thick.
Lay slices onto ungreased baking sheets, leaving a little room between them;
they barely spread.
Bake for 22 minutes.
Cool on the sheets for 1 minute or so, then transfer cookies to a rack to
cool.
After about 10 minutes, dust them with confectioners' sugar.