Lemon Zest Shortbread

By LisaMK

This recipe is from the newspaper. A nice different shortbread.

Ingredients

• 2 c flour
• 1/3 c sugar, plus 1 tbs for sprinkling
• 1/3 c confectioners' sugar
• 2 tsp grated lemon zest
• 1/4 tsp salt
• 1 c unsalted butter, cut into pcs, softened

Preparation

Step 1

Preheat oven to 325 degrees. In a food processor, mix flour, 1/3 c sugar, confectioners' sugar, lemon zest and salt; to blend. Add butter and mix until just combined.
Turn out dough onto floured work surface and gather into a ball. Pat it evenly on bottom of an ungreased 10 inch springform pan or tart pan with a removable bottom. Press the tines of a fork around the edge to form a decorative border, and pierce surface every 2 inches with fork. Sprinkly with 1 tbs sugar.
Bake until lightly golden at the edges and center is firm to touch, 45-50 mins. Transfer to wire rack and let cool in pan for 10 mins. Carefully remove sides of pan. Using a long sharp knife, score the shortbread into thin wedges. Let cool completely before cutting and serving.
Store in layers, separated by wax paper, in an airtight container at room temp for up to 5 days.