Lemon Shortbread

Before you start: 

Using a microplane zester will give you the best results for this recipe.  It makes very fine shavings of zest which helps to more evenly distribute the flavor. 

If you have spacers for your rolling pin you will find it easy to get to 1/4 inch thickness.  I use two extra long paint stirrers from the hardware store. I put them on either side of the dough and roll the edges of my rolling pin on them.  They happen to be exactly 1/4 inch thick.

Step 13 (refrigerating cut cookies before baking) is critical.  Skipping it will produce dreadful results. 

The ingredients:

• 1 2/3 cup flour / 220g
• 1/3 cup corn starch / 45g
• 1/4 teaspoon salt
• 1 cup butter at room temperature
• 1/2 cup confectioners sugar / 75g
• 1 teaspoon vanilla
• 1 tablespoon lemon zest (or more to taste) 

The method:

1. Preheat oven to 350°.
2. Sift together flour, cornstarch, and salt on parchment sheet.  Set aside.
3. Zest 2 large lemons.  Set aside
4. Beat butter until smooth (about 1 minute).
5. Add sugar and beat again until smooth (1 1/2 - 2 minutes).
6. Beat in vanilla extract and lemon zest just until combined. 
7. With mixer on lowest speed, add flour gradually and mix just until combined.
8. Remove dough from mixer bowl (if it is still too sticky, knead in a little flour).
9. Form dough into a flattened disk shape, wrap in plastic wrap, and refrigerate for 1 hour. 
10. On a lightly floured surface roll dough out to 1/4 inch.
11. Cut out shapes with cutter of your choice.
12. Place on parchment lined sheets at least 1 inch apart (stamp at this point, if desired).
13. Refrigerate for 15 minutes before baking
14. Bake 12-15 minutes (cookies should be very lightly browned).
15. Allow cooling on sheet for 1 minute.
16. Move to wire rack to cool completely.
17. Store in an airtight container.