Lemon-Butter Shortbrea d

Prep time: 10 minutes | Cook time: 36 to 40 minutes | Makes 4 dozen cookies

1 tablespoon grated lemon zest

1 cup granulated sugar

1 pound (454 g) unsalted butter, at room temperature

¼ teaspoon fine salt

4 cups all-purpose flour

¹⁄₃ cup cornstarch

Cooking spray

1. Add the lemon zest and sugar to a stand mixer fitted with the paddle attachment and beat on medium speed for 1 to 2 minute. Let stand for about 5 minutes. Fold in the butter and salt and blend until fluffy.
2. Mix together the flour and cornstarch in a large bowl. Add to the butter mixture and mix to combine.
3. Spritz the baking pan with cooking spray and spread a piece of parchment paper onto the bottom. Scrape the dough into the pan until even and smooth.
4. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 325ºF (160ºC), and set time to 36 minutes.
5. After 20 minutes, check the shortbread. Continue cooking for another 16 minutes until lightly browned.
6. When done, remove from the oven. Slice and allow to cool for 5 minutes before serving.