Lemon Shortbread
From caramia 16 years agoIngredients
- 1 1/2 cup all purpose flour shopping list
- 2/3 cup sugar shopping list
- 1/4 cornstarch shopping list
- 2 1/2 teaspoons grated lemon peel shopping list
- 1/2 teaspoon salt shopping list
- 3/4 cup chilled unsalted butter, cut into 1/2-inch cubes shopping list
How to make it
- Preheat oven to 300°F. Blend first 5 ingredients in processor. Add butter; cut in using on/off turns until moist clumps form. Gather dough into ball; divide in half. Press 1 dough half onto bottom of each of two 8-inch-diameter cake pans. Pierce dough all over with fork.
- Bake until cooked through and pale golden, about 40 minutes. Cool shortbread in pans on racks 5 minutes. Cut each warm shortbread in pan into 12 wedges. Cool completely. Using spatula, carefully transfer to platter. (Can be made up to 4 days ahead. Store in airtight container at room temperature.)
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