Lemony Shortbread Cookies

By foodiva

Ingredients

• 2 cups all purpose flour
• 1/4 cup cornstarch
• 1/4 tsp table salt
• 2 tsp lemon zest
• 1 cup (8 oz) unsalted butter, cool room temperature
• 1/2 cup granulated sugar
• 1 tsp vanilla
• 2 tbsp granulated sugar
• 2 tsp cinnamon

Details

Servings 24
Preparation time 40mins
Cooking time 52mins
Adapted from justalittlebitofbacon.com

Preparation

Step 1

Directions
Whisk together the flour, cornstarch, salt, and lemon zest. Set aside.
In a mixer, cream together the sugar and butter until light, about 3 minutes. Add vanilla and mix in. Then add the flour mixture and mix on low until just combined. Pour the dough out onto a board and finish mixing in the flour by hand until the dough is smooth. Shape the dough into a rectangle and cover it with plastic wrap, and put it in the refrigerator for 30 minutes.
Preheat the oven to 350F.
To make the cookies, dust the dough with flour and press it into a 9x13 pan. Using a knife or a bench scraper, partially cut the sheet of dough into rectangles and then prick the dough with a toothpick or skewer.
Mix together the sugar and cinnamon for the topping. Sprinkle the cookies evenly with the cinnamon sugar.
Bake for 12-15 minutes, checking every minute after 12 minutes until the cookies are lightly browned.
Take the cookies out of the oven and, while they are still hot, carefully finish cutting through the initial cut lines to separate the cookies. Let cool.

Directions