Citrus Shortbread

We prepared three batches of shortbread using a different zest in each, then cut each kind into a different shape.


  • ½ pound (2 sticks) unsalted butter, slightly softened

  • cup sifted confectioners' sugar

  • 1 tablespoon grated orange, lemon, or lime zest

  • 1 teaspoon pure orange, lemon, or lime extract

  • 2 cups sifted all-purpose flour

  • ¼ teaspoon salt


  1. Using an electric mixer fitted with the paddle attachment, cream butter until light-colored and fluffy. Beat in sugar, zest, and matching extract.

  2. Mix together flour and salt and mix into butter mixture on low speed just until combined. Do not overmix.

  3. Knead a few times on a lightly floured board and roll out to a thickness of 1/4 inch. Cut into desired shapes with well-floured cookie cutters and transfer to a parchment-lined baking sheet. Prick each cookie with a fork a few times and chill until firm, about 30 minutes.

  4. Heat oven to 350 degrees. Bake shortbread for about 20 minutes, or until it just begins to brown. Cool completely on a rack. Shortbread will keep for a few weeks in an airtight container.

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