@sallysbaking: LEMON SHORTBREAD!!! 🍋🍋 Recipe below. For make-ahead, freezing, and storing instructions, see the full recipe on my website linked in bio #sallysbaking #sallysbakingaddiction COOKIES (yield 36-38 2.5-inch cookies) -2/3 cup (135g) granulated sugar -2 Tbsp fresh lemon zest -1 cup (16 Tbsp; 226g) unsalted butter, room temp -1 Tbsp fresh lemon juice -1/2 tsp vanilla extract -2 cups (250g) all-purpose flour -1/3 cup (40g) cornstarch -1/8 teaspoon salt ICING -1 cup (120g) confectioners' sugar, sifted -1 Tbsp fresh lemon juice -1 Tbsp milk or cream -1/4 tsp vanilla extract 1. Cookies: Place sugar and lemon zest in a food processor, and pulse until the sugar is moistened and lemon zest is finely chopped. 2. In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat lemon sugar and butter together on high speed until creamy, 2–3 minutes. Add lemon juice and vanilla, and beat until combined. Add flour, cornstarch, and salt and beat on low speed for 1 minute. Turn mixer up to medium speed and beat until the dough clumps together, about 1–3 minutes. The dough is thick yet soft. 3. On a floured piece of parchment or silicone baking mat, roll dough out to about 1/4 to 1/2 inch thick. Dust flour on dough if it's sticky. Transfer rolled-out dough (still on the parchment/baking mat) to a baking sheet. Cover and refrigerate for 3 hours or up to 2 days. 4. Preheat oven to 350°F (177°C). 5. Using a cookie cutter, cut dough into shapes. Re-roll dough scraps and continue cutting until all is used. *Work quickly. If the dough sits out for too long and the cookies feel soft to the touch, refrigerate the shaped cookies for 15 minutes before baking.* 6. Bake for 14–15 minutes, until the edges are set and just starting to turn golden. If your cookies are cut smaller than 2 inches, keep an eye on them after the 10-minute mark. 7. Icing: Whisk icing ingredients together. Dip the tops of the cooled cookies in icing.

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Sunday 22 June 2025 12:48:02 GMT