Zesty Shortbread (Print Version)
# Ingredients:
01 -
1/3 cup granulated sugar (67g).
02 -
1 teaspoon fresh lemon zest.
03 -
1/4 teaspoon salt.
04 -
2/3 cup white sugar (133g).
05 -
2 tablespoons lemon peel, finely grated (6g).
06 -
1 3/4 cups plain flour (245g).
07 -
3/4 cup unsalted butter, softened (168g).
08 -
1 tablespoon melted butter (14g).
09 -
1/2 teaspoon vanilla flavoring (2g).
10 -
Pinch of salt.
11 -
2 teaspoons lemon juice (10g).
12 -
3/4 cup icing sugar (90g).
13 -
2 teaspoons milk (10g).
# Instructions:
01 -
Blend sugar and grated lemon together in a mixer or processor until mixed well.
02 -
Cream the butter, lemon-sugar mix, vanilla, and salt until smooth. Stir the flour in until it just holds together. The dough will be fragile but workable.
03 -
Divide dough in two parts. Shape each into a log about 6½ inches long. Cover with plastic wrap and chill for an hour.
04 -
Coat the dough logs in sugar. Slice into 1/2-inch discs. Put logs in the fridge for 20 minutes. Preheat your oven to 350°F.
05 -
Bake for about 14 to 15 minutes until the edges are barely golden. Cool for 5 minutes on the tray before moving to a wire rack.
06 -
Whisk together the glaze ingredients. Dip cookies or drizzle glaze over them. Wait for it to set before eating.
# Notes:
01 -
European butter isn't recommended.
02 -
You can freeze the dough or baked cookies.
03 -
Roll logs in paper towel tubes to get an even shape.
04 -
Grating zest with sugar makes the flavor pop.
05 -
Keeps well for up to 5 days in storage.
06 -
Preps well in advance for gatherings.