Thursday, April 9, 2015

Lemon Shortbreads.

2-1/4 cups AP flour, spooned & leveled
1/4 teaspoon fine salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
1 tablespoon grated lemon zest + 2 teaspoons lemon juice
--coarse sanding or turbinado sugar for sprinkling--

Combine flour & salt.
Beat the butter, sugar, lemon zest & juice until fluffy, about 2-3 minutes.
Add the flour on low until combined.
Turn out the dough onto a sheet of wax or parchment paper.
Shape the dough into a rectangle log measuring about 12x2x1 (yes, I used a ruler)
Wrap the dough completely in the wax or parchment paper.
Refrigerate 3-4 hours.
Preheat the oven to 350degrees.
Slice the dough into 1/3" slices, lay on sheet pan & sprinkle with turbinado sugar.
Bake 12-15 minutes, rotating trays half way through.

Makes about 3 dozen cookies.

yellow butt(::)n

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