Ingredients
- 6 tablespoons unsalted butter, softened
- 4 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 1/4 teaspoons finely grated Meyer Lemon zest, divided use
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 tablespoon Meyer Lemon juice
- 1 1/2 cups all purpose flour
- 1 tablespoon coarse sugar, for sprinkling
Preparation
Step 1
In a large mixing bowl, using a mixer on medium speed, beat butter and cream cheese until creamy - about 1 minute. Beat in sugar, 1 teaspoon lemon zest, lemon extract, vanilla extract until well combined - about 1 minute. Reduce mixer speed to low and beat in lemon juice and flour until just combined. Chill cookie dough in refrigerator for 30-45 minutes or until cold and firm.
Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.
Roll out shorbread dough on a lightly floured surface to an 1/8-inch thickness using a rolling pin. Try to roll the dough into a perfect rectangle. Cut off some of the raggedy edges, if necessary. Cut dough into squares; transfer to cookie sheets. In a small bowl, rub together remaining 1/4 teaspoon lemon zest and 1 tablespoon coarse sugar, using fingertips. Sprinkle over tops of shortbread.
Bake 12-15 minutes or until very light golden brown. Transfer shortbread to wire racks to cool.
Makes 2 dozen shortbread