Some call shortbread the original cookie. By adding the zest and juice of a lemon, you get a refreshing cookie that melts in your mouth. This recipe is essential to learn and gives you the foundation to make any kind of cookie imaginable. All you have to remember is it's easy as 1, 2, 3.
Prepare: 10 minutesmins
Bake: 35 minutesmins
Chill Time: 20 minutesmins
Total Time: 1 hourhr5 minutesmins
Servings: 2dozen
Ingredients
2 ½cups(12oz) flour
1cup(8oz) softened butter
⅔cup(4oz) sugar
1(2oz) lemon
½tsp(2.5g) salt
Instructions
Line an 8" (20cm) square pan with aluminum foil or parchment paper.
Zest and juice one lemon.
In a small bowl, combine lemon zest and sugar. Set aside.
In a large bowl, cream together butter and sugar. Stir in flour, salt and lemon juice until just coming together like crumbs. Spread into baking pan and press into an even layer. Chill until firm, about 20 minutes.
While dough is chilling, preheat oven to 300F (150C.)
Bake 35 - 45 minutes until just the edges are turning golden brown. Cool in pan, then cut with a serrated knife. Store in an airtight container.
Notes
For a thinner shortbread, bake in a 9x13 (23x33cm) pan for 30 - 40 minutes or until edges are lightly browned.