Lemon Shortbread

 As adapted from Joy of Cooking
1/2 pound (2 sticks) unsalted butter, room temperature

1 T. Meyer lemon zest, finely grated

1 T. lemon Juice

1 cup superfine sugar (or process regular sugar in a food processor for 30 seconds)

1/2 tsp salt

1/2 tsp. Baking powder

1 large egg yolk

1 large egg
2 tsp vanilla
2 1/4 cups all-purpose flour

Cream butter, lemon zest, sugar, and salt in a large bowl with a mixer at medium speed. Add in the egg yolk until well blended, and then the egg and the vanilla. Reduce speed to low and add in the flour until just combined. Divide the dough in half and wrap in plastic. Refrigerate for at least 1 hour (up to two days).

Preheat oven to 375°F, placing the two racks on the upper third and lower third of the oven. Working with one batch of dough at a time, roll out the dough to 1/8 inch thickness. Use either a well floured surface or a Silpat liner and plastic wrap. Cut out shapes using cutters, trying to use up as much dough as possible. The dough should only be re-rolled out once. Alternatively, if you don’t have a cookie cutter, scoop cookie dough with a small ice cream scoop and roll out and flatten by hand.

Bake 2 sheets at a time until the cookies are slightly golden brown at the edges (about 6-8 minutes). If your cookies are thicker than 1/8 inch, you may have to bake for longer. After baking, immediately transfer to a cooling rack and cool to room temperature.

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