Directions
- 1Cream butter and sugar until light and fluffy.
- 2Mix in vanilla or zest if using.
- 3Gradually add flour and salt, mixing until just combined.
- 4Press into a parchment-lined pan or roll and cut into shapes.
- 5Prick with a fork for that old-fashioned charm.
- 6Bake at 325°F for 30–35 minutes or until lightly golden.
- 7Remove the baking tray from the oven using a wooden push/pull tool and an oven mitt.
- 8Remove the shortbread from the oven and place it on a wooden surface to cool.
- 9Remove the second baking tray from the oven using a wooden push/pull tool and an oven mitt.
- 10Remove the second shortbread from the oven and place it next to the first on a wooden surface to cool.
- 11Once cooled, slice the shortbread into individual pieces.
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup powdered sugar
- 2 cups all-purpose flour
- 0.25 tsp salt
- 1 tsp vanilla extract
- lemon zest
Equipment
ovenparchment-lined panshortbread panswooden push/pull tool
Tips
- Cream butter and sugar until light and fluffy.
- Prick with a fork for old-fashioned charm.
- Cool completely before slicing.
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