Name: Shortbread Cookies
Yield: Yield 1.06 kg / 1 lb 5.39 oz
Ingredients: 175 g / 6.17 oz sugar; 50 g / 1.76 oz sugar for sprinkling, as needed; 7 g / .25 oz salt; 409 g / 14.43 oz all-purpose flour; 7 g / .25 oz lemon zest; 59 g / 2.08 oz rice flour; 351 g / 12.36 oz butter, soft

Preparation info

Difficulty
Easy

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

351 g / 12.36 oz butter, soft
175 g / 6.17

Method

Cream the butter, sugar, and lemon zest together in the bowl of an electric mixer on medium speed until smooth, about 5 minutes.
Sift together the flours and salt. Add to the butter mixture and mix on slow speed until incorporated.
Roll the dough out to 5 mm / .2 in thick and refrigerate until hardened, about 1 hour.