Bake The Book: Shortbread Cookies

• 16 tablespoons (2 sticks) unsalted butter, at room temperature, cut into 1/2-inch cubes
• 1/2 cup superfine sugar
• 1/2 teaspoon pure vanilla extract
• Grated zest of 1/2 lemon
• 2 cups unbleached all-purpose flour
• 1/8 teaspoon fine sea salt
• 1/2 cup granulated sugar, for sprinkling

1. Position racks in the center and top third of the oven and preheat to 350u0b0F. Line two half-sheet pans with parchment paper.
2. Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on medium-high speed until the butter is smooth, about 1 minute. Gradually add the superfine sugar, then the vanilla and lemon zest, mixing until light in color and texture, about 3 minutes. Reduce the mixer speed to low. In thirds, add the flour and salt. Mix, scraping down the sides of the bowl to be sure the dough is well combined, until the dough cleans the sides of the bowl.
3. Place the dough on a lightly floured work surface and knead briefly until smooth. Dust the work surface and the top of the dough with flour, and roll out the dough into a 1/4-inch-thick rectangle. Using a 21/2-inch round fluted cookie cutter, cut out the cookies, and place them 1 inch apart on the half-sheet pans. Gather up the scraps, roll out, and cut out more cookies until all of the dough has been used. Refrigerate the cookies until chilled, about 30 minutes.
4. Bake, switching the position of the pans from top to bottom and front to back halfway through baking, until the edges are very lightly browned, about 15 minutes. Remove from the oven and immediately sprinkle the cookies lightly with the granulated sugar (the sugar will not stick if the cookies aren't hot). Cool completely on the pans.

unsalted butter, superfine sugar, vanilla, zest of, flour, salt, granulated sugar

Taken from www.seriouseats.com/recipes/2010/12/shortbread-cookies-sarabeth-bakery-recipe.html (may not work)