Buttery, crispy shortbread squares get a tangy twist of citrus when you mix in lemon juice and zest. Sprinkling on coarse sugar adds a bit of sparkle.
—MARCIA WHITNEY GAINESVILLE, FL
PREP: 20 MIN. • BAKE: 20 MIN. • MAKES: 2 DOZEN
3/4 cup butter, softened
1/2 cup confectioners’ sugar
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 1/2 cups all-purpose flour
2 teaspoons coarse sugar
1. Preheat oven to 325°. In a bowl, beat butter, confectioners’ sugar and lemon peel until blended. Beat in lemon juice. Gradually beat in flour.
2. Divide dough into four portions. On a lightly floured surface, roll each portion of the dough into a 5x3 1/2-in. rectangle. Transfer to ungreased baking sheets. Cut each rectangle into six squares, but do not separate. Prick tops with a fork. Sprinkle with sugar.
3. Bake 20-25 minutes or until light brown. Cool on pans 10 minutes. Transfer shortbread to a cutting board; recut into squares. Cool on a wire rack.
5 STAR TIP
The key to melt-in-your-mouth shortbread cookies is to avoid overmixing the dough. That’s why most recipes call for the butter to be softened but not melted. Similarly, beating the butter and sugar together first means you don’t have to work the dough as hard when adding the flour.