Lemon Shortbread Cookies | January Cookie of the Month. SUBSCRIBE for more great videos! http://bit.ly/TheGrayBoxwood
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- 1 3/4 cup flour
- 3/4 cup superfine sugar
- 1/3 cup cornstarch
- 1 teaspoon salt
- 2 tablespoons lemon zest (about 2 lemons)
- 1/2 teaspoon lemon extract
- 2 sticks butter, room temperature
Mix flour, sugar, cornstarch and salt in a food processor until blended, about 20 seconds.
Add lemon zest and lemon extract.
Cut butter into tablespoon-size pieces. Add to processor and pulse until dough resembles a coarse meal. The dough will form a ball if pressed together, but seem crumbly in the bowl.
Press dough into an 11-inch tart pan with a removable bottom. A 10-inch cake pan can also be used, if desired. Ensuring the dough is pressed evenly will create a firm shortbread.
With a sharp knife, score shortbread into eight wedges, making sure to not cut all the way through.
Place on parchment-lined sheet pan and bake in a preheated 300-degree oven for 40-50 minutes (50-60 minutes if using a cake pan). When done baking, the shortbread will be firm to the touch around the edges.
Remove from oven and cut shortbread while still warm, using the scored lines as a guide.
Once cool, remove shortbread from pan and enjoy!
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