Large Picture of Lemon Shortbread
- 1 cup soft butter
- 2/3 cup confectioners' sugar
- finely grated zest of 2 lemons, about 2 tablespoons
- 2 cups all purpose flour
Cream butter and sugar in a large mixing bowl; beat in lemon zest. Stir in flour a little at a time, until dough starts to hold together. Turn the dough out onto a lightly floured surface and knead lightly to form a disk. If the batter is very sticky, add a little more flour. Roll out to about 1/4-inch or slightly thicker with a lightly floured rolling pin. Cut into squares or other shapes with a sharp knife or cookie cutters. Arrange on an ungreased baking sheet or line with a silicone mat or parchment paper. Prick each cookie in a few places with a sharp fork. Bake for 20 to 25 minutes, or until just lightly browned on the bottoms.
Cool on wire racks. Store in an airtight container.
Makes 2 to 3 dozen, depending on size.