Where I live, people give me lemons. Lots of them. I use them in cooking, in my drinking water, and wherever else they might be needed! Right now I have about 40 sitting around, so yesterday I put them to work. Here is the result . . .
Lemon Shortbread Cookies
2 1/4 c. white flour
1/4 c. cornstarch
pinch of salt
1/2 c. sugar
2 sticks unsalted butter, softened
1 T. finely grated lemon zest
Preheat oven to 300 F for a glass pan and / or a convection oven, or 325 F for a metal pan, not using convection. Place rack for cookies in lower third of oven.
Pan size: 8×12 pan, or use a 9×13 pan, and don’t spread the dough all the way to the edge of the 9×13 pan’s short side.
Whisk together cornstarch and flour in a bowl. Set aside. In another bowl, beat together the softened butter and sugar until light and creamy. Add the flour-cornstarch mixture and beat in until crumbly. Knead by hand to mix the dough until it is smooth and pliable in the bowl, about two minutes.
Using the butter wrappers, or other fat, lightly grease cookie pan. Pat (I mash!) the cookie dough into the pan. Prick the cookie dough with a fork. If you are feeling creative, you can also use a cookie sheet and parchment paper, and shape the dough into circles. You can also use pie pans for circular cookies. Just be sure, no matter what you use to bake your cookies in, to prick the dough with a fork in several places.
Bake the cookies for 30 minutes, more or less, depending on the size of pan used, and thickness of cookies.
In my opinion, this is the best shortbread cookie recipe, and can be used as the basis for any shortbread you might desire. I’ve added chopped candied ginger, and espresso powder and chocolate chips, just to give you a few ideas. The cookies are light and tender, but very rich. Perfect with ice cream or coffee. We like them for breakfast, too, but shhhh! Don’t tell!