Craving something sweet and a little tart?
This lemon shortbread recipe is for you.
Reduce speed to low and gradually add the flour mixture, mixing until the flour is incorporated.
This buttery cookie gets a lift from lemon zest and a final sprinkle of coarse sugar for extra shine and texture. Get the recipe.Photo: Victor Schrager
Wrap in the parchment and refrigerate until firm, about 3 to 4 hours.
Heat oven to 350F.
Bake, rotating the baking sheets halfway through until the edges begin to brown, 12 to 15 minutes.
Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
Store the cookies in an airtight container at room temperature for up to 7 days.
2,000 calories a day is used for general nutrition advice.
