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Lemons brighten up our rich Classic Shortbread.

Martha Stewart Living, February 2007

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Yield:
Makes about 3 dozen rounds
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Ingredients

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Directions

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  • Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes. Mix in lemon zest and juice.

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  • Reduce speed to low. Add flour mixture all at once; mix until just combined.

  • Halve dough, and shape into disks. Wrap each in plastic, and refrigerate 1 hour.

  • Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/4 inch thick. Cut out rounds with a 2-inch fluted cutter. Space 1 inch apart on baking sheets lined with parchment. Refrigerate 30 minutes.

  • Bake until pale golden brown, 22 to 25 minutes. Transfer cookies to a wire rack; let cool completely. Dust with confectioners' sugar.

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