Citrus Shortbread

Don’t be shocked by the amount of citrus zest in these cookies; if you’re a fan of citrus, they’re well worth the work, especially if you own a microplane.

You can alter this recipe (and reduce your workload) by replacing the citrus zest with ½ cup unsweetened shredded coconut.

Yield: about 6 dozen cookies.

2 cups unsalted butter, at room temperature
⅔ cup confectioners’ sugar
⅔ cup granulated sugar
Grated zest of 6 lemons, or of 4 lemons and 3 limes
1 tablespoon plus 1 teaspoon vanilla extract
2 teaspoons kosher salt
4½ cups all-purpose flour

1. Place the butter and both sugars in the bowl of a mixer fitted with a paddle, or in a food processor fitted with a steel blade, and mix until creamy. Scrape down the sides of the bowl, add all the remaining ingredients, and mix again.

2. Form the dough into two 1½-inch-diameter logs and cover with parchment paper. Place the logs in a resealable plastic bag and refrigerate at least 1 hour and up to 1 month, or freeze up to 2 months.

3. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.

4. With the tip of a very sharp knife, but ¼-inch slices of the dough. Place them 2 inches apart on the prepared sheet, transfer it to the oven, and bake until the cookies are just beginning to brown on the edges, about 20 minutes. Let the baking sheet cool completely between batches. Set aside to cool completely. Store in a resealable plastic bag for up to 1 week.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)