Lemon Shortbread Cookies |
You can bake a batch of these lemon-infused shortbread cookies in less than 20 minutes.
Ingredients
Yield: makes about 30 cookies
- Baking sheets, lined with parchment paper or Silpats
- #50 disher or scoop
- 1 cup (250 mL) unsalted butter, softened
- 1⁄2 cup (125 mL) confectioner's (icing) sugar
- 1 tsp (5 mL) vanilla extract
- 2 cups (500 mL) all-purpose flour
- Grated zest of 1 lemon
- 1 tsp (5 mL) lemon oil*
- 1⁄4 tsp (1 mL) salt
* If lemon oil is not available, increase the lemon zest to 2 medium lemons.
Directions
1. Preheat oven to 300°F (150°C)
2. In work bowl fitted with metal blade, process butter and confectioner's sugar until fluffy, for 30 seconds.
3. Add vanilla, flour, zest, oil and salt and process just until incorporated, for 20 seconds. Refrigerate for 15 minutes.
4. Using disher, scoop dough and place on prepared baking sheets, about 2 inches (5 cm) apart. Press down with palm of your hand. Bake in preheated oven until firm but not yet starting to brown, 20 to 22 minutes. Let cool on baking sheets for 10 minutes before transferring to a wire rack to cool completely.
Excerpted from 650 Best Food Processor Recipes by George Geary and Judith Finlayson © 2010 Robert Rose Inc. Reprinted with permission. All rights reserved.
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lynn | December 1, 2011 at 9:05 am - §
what is a #50 disher? what size scoop?