Slice-and-Bake Lemon Shortbread

By sleestack86

Ingredients

• 3 cups all-purpose flour, spooned and leveled
• 1/4 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 teaspoon finely grated lemon zest
• 1 teaspoon pure vanilla extract
• coarse sanding or turbinado sugar for sprinkling

Details

Servings 36
Preparation time 30mins
Cooking time 42mins

Preparation

Step 1

1.In a medium bowl, whisk together the flour and salt.
2.Using an electric mixer, beat the butter, granulated sugar, lemon zest, and vanilla on medium speed until fluffy, 2 to 3 minutes. Reduce speed to low and gradually add the flour mixture, mixing until the flour is incorporated (dough will be crumbly but will hold together when squeezed in the palm of your hand).
3.On a piece of parchment, press the dough together firmly to form into a rectangular block, 12 by 2 by 1 inches (use a ruler or metal spatula to square off the sides). Wrap in the parchment and refrigerate until firm, about 3 to 4 hours.
4.Heat oven to 350° F. Cut the dough into ⅓-inch-thick slices and place on baking sheets spaced 1 inch apart; sprinkle with the coarse sugar.
5.Bake, rotating the baking sheets halfway through, until the edges begin to brown, 12 to 15 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 7 days.