Homemade Lemon Shortbread Cookie Recipe
3/4 cup butter, softened
1/3 cup + 1 tablespoon icing sugar, sifted
1/4 cup lemon juice
finely grated zest of 1 lemon
1 tablespoon vanilla extract
1 3/4 cups + 1 tablespoon all purpose flour, sifted
2 tablespoons corn starch, sifted
2/3 cup icing sugar, extra for top, sifted
Place the butter and icing sugar in the bowl of an electric mixer and beat for 8 minutes or until pale and creamy.
Add the lemon juice, zest and vanilla and beat until combined.
Add the flour and corn starch and beat just until a smooth dough forms.
Turn dough onto a lightly floured surface and divide in half.
Place each half onto a large piece of baking paper form into a 20cm (8in) long log.
Wrap well in the paper and refrigerate for 1 1/2 hours or until firm.
Preheat the oven to 165°C/330°F. Line two large baking sheets with baking paper.
Unwrap one of the dough logs (keep the other in the fridge) and slice it into 1cm-thick rounds.
Place onto the prepared baking sheets 5cm (2in) apart and bake for 15 minutes or until light golden.
Remove from the oven and cool in the sheets for 5 minutes.
Gently toss the warm shortbreads in the extra icing sugar and allow to cool completely on wire racks.
Seen on Technicolor Kitchen. Revised.