Citrus Shortbread

A lovely citrus shortbread that I like to roll into a log and slice but you can also roll them out to 1/8 inch thick and cut into shapes with all kinds of cookie cutters: stars and hearts make these a welcome addition on a cookie plate, or for Christmas wrapped in cellophane bags and tied with ribbon. These are equally fitting in the summertime with fresh strawberries.

Citrus Shortbread
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Cook time: 
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Serves: 6 dozen
 
Ingredients
  • ⅔-cup confectioner’s sugar
  • ⅔-cup white sugar
  • Zest of 6 well-washed lemons or 4 lemons and 3 limes
  • 1 pound unsalted butter, at room temperature
  • 1 tablespoon plus 1 teaspoon vanilla extract
  • 2-teaspoons kosher salt
  • 4 ½ cups all purpose flour
Instructions
  1. Place the sugars and zests in the bowl of a mixer fitted with a paddle and mix until well combined and almost gritty.
  2. Add the butter and mix until smooth and creamy.
  3. Scrape down the sides of the bowl, add the vanilla and mix well.
  4. Scrape down the sides of the bowl, add the remaining ingredients and mix until everything is well incorporated.
  5. Scrape down the sides of the bowl and mix again.
  6. Form into two 1-½ 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 one month or freeze up to two months.
  7. Preheat the oven to 325 degrees.
  8. Line a cookie sheet with parchment paper.
  9. With the tip of a very sharp knife, cut ⅜ inch slices of the dough and place on prepared pan. Transfer to the oven and bake until the cookies are just beginning to brown on the edges, about 20 minutes.
  10. Cool cookie sheet completely between batches.