Categories: Cookies, Dessert

Ingredients

• 2 1/4 cups all-purpose flour
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/4 cup finely grated lemon zest
• 1 cup unsalted butter, at room temperature
• 1 teaspoon pure lemon oil (not lemon extract)

Directions

1. Position oven racks in the upper and lower thirds of the oven; preheat oven to 325°; butter 2 large nonstick baking sheets.

2. Whisk together the flour, cornstarch, and salt in a bowl.

3. Process the sugar and zest in a food processor until the zest is finely ground.

4. Beat the butter with an electric mixer on med-high speed in a big bowl until light and fluffy.

5. Add the sugar mixture and lemon oil; beat until well combined.

6. Decrease speed to low; add the flour mixture, and beat just until blended; the dough will be crumbly.

7. Knead the dough in the bowl for about 2 minutes or until it begins to come together when a small bit is pressed between your fingers.

8. Divide the dough into 4 equal pieces; place 2 of them on each baking sheet and pat each piece into a 5-inch round disk about ½ inch thick.

9. Score the surface of each disk into 8 wedges, using the tines of a fork.

10. Press around the outer edge of each disk with the tines.

11. Bake for 12 minutes, rotate the baking sheets between the upper and lower oven racks, and bake for 12-13 minutes longer, until the shortbreads are light golden brown.

12. Remove from the oven and cut through the scored lines.

13. Remove the shortbreads from the baking sheets and let cool slightly on a wire rack. Store in airtight containers.

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