Lemon Shortbread
- 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
- 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.
- 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.
- Preheat oven to 325u0b0.
- 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 325u0b0 for 30 minutes or just until set and edges are golden. Cut shortbread into 24 pieces. Cool completely.
flour, cornstarch, lemon rind, salt, powdered sugar, butter, canola oil, cooking spray
Taken from www.myrecipes.com/recipe/lemon-shortbread (may not work)