Shortbread cookies are a favorite of mine, and I find they are nice any time of year - whether with a bowl of berries on a summer evening or a frothy eggnog around Christmas, they always find a home in my belly. What makes this recipe special is the tang from the lemon zest and the crispness provided by the corn starch. You can roll this cookie dough and keep it in the freezer and bake it as needed.
You will need:
1 lb / 454 g soft butter
1/2 C / 125 ml corn starch
1 C / 250 ml icing sugar
3 C / 750 ml flour
Zest from 2 lemons
Method:
- cream butter, cornstarch and icing sugar until fluffy
- add flour one cup at a time until just blended
- roll the dough into logs, wrap in plastic and chill (or freeze)
- when baking set oven at 250F / 121C
- slice cookies from the log 1/8 inch / 0.5 cm
- place cookies on paper-lined sheet pan
- dock the cookies (poke with a fork)
- bake for 1 hour until crisp and lightly golden
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