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Saturday, August 25, 2007

Highland Lemon Shortbread

The Altitude Adjustment Section
Here is Susan Purdy’s recipe for Highland lemon shortbread. It's full of butter, so I say buy the good stuff for this one. There are very few ingredients.

2 sticks unsalted, room temp butter
1/2 cup sifted confectioners sugar
2 cups sifted AP flour
1/2 teaspoon salt
1 1/2 teaspoons lemon extract
2 teaspoons lemon zest

Preheat your oven to 350. In a large bowl of an electric mixer, beat the butter and sugar till very creamy. Add the extract and zest. Sift in the flour and the salt and mix till the dough forms a large clump. Turn the dough onto a non-floured counter and and with slightly floured hands, squeeze the dough into a ball. Place the dough ball onto a cookie sheet lined with parchment and roll into a 9 inch square, 1/4 inch thick. With a large bladed knife, cut the square into 3 sections and then score them into 1-inch sections. Do not cut all the way through — just a deep score line. You will break them apart later. Bake for 25-30 minutes, or until the top looks pale golden brown and dry to the touch. Cut the bars apart while still warm. You can finish them with a light dusting of confectioners sugar or even, dare I say, dip one end in dark chocolate. Go for it. They hold well in an air tight tins... but who doesn't?