Lemon Shortbread Cookies

If you are looking for something to snack on that will brighten a winter day, you will have to try this Lemon Shortbread. I saw it on the computer. It is simple and delicious so I want to share it with you.

This delicious shortbread is rich with butter and just so tasty, great served with a steaming cup of tea or coffee., for a great break anytime.

Ingredients:⁠

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- 1 3/4 cups flour⁠

- 3/4 cup superfine sugar⁠

- 1/3 cup cornstarch⁠

- 1 tsp salt⁠

- 2 Tbsp lemon zest, about 2 lemons⁠

- 1 Tbsp lemon juice

- 16 Tbsp butter, room temperature⁠

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Instructions:⁠

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Mix flour, sugar, cornstarch, and salt in a food processor until blended, about 20 seconds.⁠

Add lemon zest and lemon juice.⁠

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Cut butter into tablespoon-size pieces. Add to processor and pulse until dough resembles a coarse meal. The dough will form a ball if pressed together but seem crumbly in the bowl.⁠

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Press dough into an 11-inch tart pan with a removable bottom or a 10-inch cake pan, which ever you choose, make sure that the dough is pressed evenly, which will give you a firm shortbread when baked.⁠ To make cutting of the cookies easier, score the shortbread into wedges, making sure to not cut all the way through.⁠

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Place on a parchment-lined sheet pan and bake in a preheated 300°F oven for 40-50 minutes (50-60 minutes if using a cake pan). When done baking, the shortbread will be firm to the touch around the edges.⁠ Remove from oven and cut shortbread while still warm, using the scored lines as a guide.⁠

Once cool, remove the shortbread from pan and enjoy!