Shortbread cookies are sweet biscuits perfect for eating out of hand or for dipping in tea. They’re also surprisingly easy to make from scratch. Using lime and lemon zest enlivens and elevates these simple snappy treats.
1 cup all-purpose flour
½ cup powdered sugar, plus more for shaping cookies
½ cup unsalted butter, cut into ½-inch cubes
Zest of 1 lime
Zest of 1 lemon
1 Preheat the oven to 375°F.
2 In a food processor, add the flour, sugar, butter, and lime and lemon zest. Process until the dough just comes together.
3 Measure a tablespoon of dough, and use your hands to roll it into a ball. Place on a baking sheet, and continue to roll the dough balls until all of the dough is used up.
4 Dip the bottom of a measuring cup into powdered sugar, and press the balls flat with the measuring cup.
5 Bake for 13 to 15 minutes, until the edges are just browned. Transfer the cookies to a wire rack to cool. Store in an airtight container for up to five days.
Cooking tip: You can dust the cookies with a little more powdered sugar after cooking, but while still hot, if desired.
Per Serving Calories: 94; Total Fat: 6g; Saturated Fat: 4g; Cholesterol: 15mg; Carbohydrates: 10g; Fiber: 0g; Protein: 1g; Phosphorus: 10mg; Potassium: 10mg; Sodium: 1mg