Lemon Shortbread

By cprzybyl

Nutritional Information
Calories:74 (58% from fat)
Fat:4.8g (sat 1.7g,mono 2g,poly 0.8g)
Protein:0.6g
Carbohydrate:7.5g
Fiber:0.2g
Cholesterol:6mg
Iron:0.3mg
Sodium:42mg
Calcium:2mg

Ingredients

• 4.5 ounces all-purpose flour (about 1 cup)
• 3 tablespoons cornstarch
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon salt
• 1/2 cup powdered sugar
• 5 tablespoons butter, softened
• 1/4 cup canola oil
• Cooking spray

Preparation

Step 1

1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornstarch, lemon rind, and salt in a small bowl; stir with a whisk.
2. Place sugar, butter, and oil in a medium bowl; mix with hands until combined. Add flour mixture, and mix with hands until combined; knead dough lightly 4 times or just until smooth. Wrap in plastic wrap. Refrigerate 30 minutes.
3. Preheat oven to 325°.
4. Place dough on a baking sheet coated with cooking spray; press dough into an 8 x 5–inch rectangle about 3/8-inch thick. Pierce entire surface liberally with a fork. Bake at 325° for 30 minutes or just until set and edges are golden. Cut shortbread into 24 pieces. Cool completely.