Rich shortbread is easy to prepare and keeps for several days in an airtight container. Softened butter should be pliable but not easily spreadable. You can also use grated orange rind in place of lemon. A little bit of cornstarch ensures a short texture in the cookies.
4.5 ounces all-purpose flour (about 1 cup)
3 tablespoons cornstarch
1/2 teaspoon grated lemon rind
1/4 teaspoon salt
1/2 cup powdered sugar
5 tablespoons butter, softened
1/4 cup canola oil
How to Make It
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornstarch, lemon rind, and salt in a small bowl; stir with a whisk.
Place sugar, butter, and oil in a medium bowl; mix with hands until combined. Add flour mixture, and mix with hands until combined; knead dough lightly 4 times or just until smooth. Wrap in plastic wrap. Refrigerate 30 minutes.
Preheat oven to 325°.
Place dough on a baking sheet coated with cooking spray; press dough into an 8 x 5–inch rectangle about 3/8-inch thick. Pierce entire surface liberally with a fork. Bake at 325° for 30 minutes or just until set and edges are golden. Cut shortbread into 24 pieces. Cool completely.
Did not have luck with recipe. Cookies came out very hard. I measured accurately but did use spreadable butter. That is the only thing I changed. Flavor was good but I didn't want to break a tooth. Any suggestions would help.
This was very easy to make and I thought it had great texture and great flavor, though it was not lemony enough for me. Next time I will try doubling the amount of lemon zest and perhaps even adding a small amount of fresh lemon juice.
Shortbread was great! For as many corners as were cut to keep calories down, the taste is still buttery and light. Instead of lemon rind I just added 6-7 drops of doTerra Lemon Essential Oil and it had the lemony taste without bitterness. Overall, the recipe was good! Not something completely amazing, but definitely something worth making if your craving the sugary, buttery taste but don't want all the calories.
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