These lemon shortbread are ridiculous – and I mean that in the most delicious way possible.
Makes an 8x8 pan
INGREDIENTS
2 cups flour
1/2 cup sugar
1/4 teaspoon salt
Zest of one lemon
1 cup salted butter, cold and cut into cubes
Preheat oven to 325 degrees
Put flour, sugar, salt and lemon zest in the bowl of a processor and pulse 3 or 4 times to mix
Add butter and continue to pulse until still crumbly, but you’re able to squeeze a handful together and it will stick
Line an 8x8 baking pan with parchment paper – enough so it sticks a couple inches past the sides, and press dough evenly into pan
Lightly score with a knife into the size cookies you want when it’s done
Bake 45-55 minutes or until just starting to get brown around the edges - you might need to re-score about the 3/4 point
Remove from oven, and use parchment to remove cookie block from pan
Cut through score lines to separate cookies, then place on a cooling rack and wait
And if you can wait more than 3 or 4 minutes…you’re better than me