Saturday, January 14, 2012

Lemon or Lime Shortbread

Here is a lovely little recipe for warding off the winter doldrums. Bake up a quick batch of lime, or lemon, shortbread and sit down for a few minutes with a friend over a cup of tea (Ceylon or Lady Grey would be my choice).

Lime or Lemon Shortbread
(Heather LeFebvre)

1/2 cup granulated sugar
2 1/2 cups flour
1/2 cup cornstarch
1 cup softened butter (2 sticks), I prefer salted butter
1 large lime or lemon (zested and juiced)

Use a whisk to mix together the sugar, flour and cornstarch. Cut in the butter and use your hands to meld the butter into the flour mixture. Tip in the zest and juice of lime or lemon and pull it all together. Knead lightly a few times. Pat the dough into an 8 x 11-inch baking pan. Use a fork to prick the dough through all over.

Bake at 325 for about 45-55 minutes or until edges are a nice brown. Leave the shortbread in the pan but cut immediately. Allow to cool. Makes about 24 squares.


Yolanda said...

These look so good and yummy. Hope you have a lovely week next week.

likeschocolate said...

You have me drooling!

Anonymous said...

OK, I'd like to try this but I'm not sure of the directions. I'm not used to seeing "meld", "tip", and "pull" in recipe directions!

Heather L. said...

tip = pour

meld = same technic you would use when mixing together flour and butter for a pie crust.

pull it all together == make it form a ball