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Prep time
15 minutes
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Cook time
30 minutes
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Makes
1/4 sheet pan
Author Notes
This shortbread tastes like a bright and sunny preview of the spring I begin to crave so desperately this time of year in upstate New York when it’s hard to tell where the snow and slush end and the mud begins. It’s soft with a tender crumb and highly snackable—especially with a mug of tea or coffee. —cookyourfeelings
Ingredients
- Shortbread
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1/2 cup
sugar
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1 cup
unsalted butter, softened
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2
lemons, zested
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2 cups
white pastry flour
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1 cup
all purpose flour
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1/2 teaspoon
fine grain sea salt
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1/2
lemon, juiced
- Glaze
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3/4 cup
powdered sugar, sifted
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1/2
lemon, juiced
Directions
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Preheat the oven to 350℉. Spray a ¼ sheet pan with baking spray and line it with parchment paper.
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Put the sugar, butter and lemon zest into the bowl of a food processor and pulse a few times to combine.
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Add the flours and salt to the bowl. Pulse a few times to combine. Stop to scrape down the sides and add the lemon juice. Turn the food processor on and let it run until the dough starts to come together in a ball.
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Transfer the dough to the prepared pan and use your hands to press and pat the dough out to an even thickness, spreading to reach the corners and sides of the pan.
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Bake for 25-30 minutes, or until the shortbread is just beginning to turn a light golden brown around the edges. Allow to cool before glazing.
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To make the glaze whisk the lemon juice and powdered sugar together in a mixing bowl. You may need to adjust with a bit more lemon juice or powdered sugar. When you lift the whisk and the glaze drips down into the bowl, the ribbon should remain visible on the surface for a couple seconds before dissolving back into the pool of glaze. It is too runny if it immediately dissolves back into the pool of glaze and it is too thick if it doesn’t run off the whisk in a continuous ribbon.
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Use a spoon to drizzle the glaze all over the top of the shortbread and allow it to set before slicing.
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