Lemon Shortbread

Name: Lemon Shortbread
Ingredients: 4.5 ounces all-purpose flour (about 1 cup); 3 tablespoons cornstarch; 1/2 teaspoon grated lemon rind; 1/4 teaspoon salt; 1/2 cup powdered sugar; 5 tablespoons butter, softened; 1/4 cup canola oil; Cooking spray

8 ingredients

4 steps

Ingredients

4.5 ounces all-purpose flour (about 1 cup)
3 tablespoons cornstarch
1/2 teaspoon grated lemon rind
1/4 teaspoon salt
1/2 cup powdered sugar
5 tablespoons butter, softened
1/4 cup canola oil
Cooking spray

Directions

1

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornstarch, lemon rind, and salt in a small bowl; stir with a whisk.
2

Place sugar, butter, and oil in a medium bowl; mix with hands until combined. Add flour mixture, and mix with hands until combined; knead dough lightly 4 times or just until smooth. Wrap in plastic wrap. Refrigerate 30 minutes.
3

Preheat oven to 325°.
4

Place dough on a baking sheet coated with cooking spray; press dough into an 8 x 5-inch rectangle about 3/8-inch thick. Pierce entire surface liberally with a fork. Bake at 325° for 30 minutes or just until set and edges are golden. Cut shortbread into 24 pieces. Cool completely.