Julee Rosso, Sheila Lukins

Lemon Shortbread

Preparation info

  • 16

    bars
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Lots of lemon zest makes these bars perfect for teatime or for pairing with a rich chocolate mousse.

Ingredients

  • 12 tablespoons (1½ sticks) unsalted butter, at room temperature
  • ½ cup confectioners’ sugar
  • 1½

Method

  1. Cream the butter and confectioners’ sugar together in a large bowl until light.
  2. Sift the flour and salt together in another bowl, and add to the butter mixture. Then add the vanilla and the lemon zest, and blend thoroughly.
  3. Gather the dough into a ball, wrap it in waxed paper, and refrigerate for 4 to 6 hours.
  4. Remove the dough from the refri