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Citrusy Shortbread

Citrusy Shortbread

cooking.nytimes.com
This brightly flavored shortbread has a short ingredient list and is simple to make, with no electric equipment required. There are two types of sugar in these cookies, and each serves an important purpose: Rubbing grainy granulated sugar with citrus zest helps break down the zest and release its flavorful oils, and powdered sugar gives this shortbread a fine, tender texture. Use whatever citrus you have on hand, but do make sure to gently wash the outside before zesting to remove any wax. You can cut these cookies into neat rectangles or break up the slab into irregular shapes.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 24 persons

Ingredients

Instructions

  1. Step 1

    Position a rack in the center of the oven and heat to 325 degrees. Butter an 8-by-8-inch metal baking pan and line it with a piece of parchment paper that hangs over two of the sides.

  2. Step 2

    In a large bowl, combine the granulated sugar, citrus zest and salt. Use your fingers to rub the zest into the sugar and salt until combined and fragrant. The sugar will appear a bit damp. Remove 2 tablespoons of the citrus sugar and set it aside.

  3. Step 3

    Add the powdered sugar and flour to the citrus sugar in the large bowl and stir to combine, making sure to break up any clumps of the citrus sugar.

  4. Step 4

    Add the butter and stir gently until just combined. Transfer the dough into the prepared pan and pat it into an even layer. Spread the reserved citrus sugar over the top and press gently.

  5. Step 5

    Bake until golden brown and crisp, 50 to 60 minutes.

  6. Step 6

    Let the shortbread cool completely in the pan set on a rack, then use the parchment to lift the cooled shortbread out of the pan. Cut the cookies into rectangles or break the shortbread slab into pieces any size you like.
NY Times
cooking.nytimes.com