Food & Cooking Recipes Citrus Shortbread Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email We prepared three batches of shortbread using a different zest in each, then cut each kind into a different shape. Ingredients ½ pound (2 sticks) unsalted butter, slightly softened ⅔ 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 Directions Using an electric mixer fitted with the paddle attachment, cream butter until light-colored and fluffy. Beat in sugar, zest, and matching extract. Mix together flour and salt and mix into butter mixture on low speed just until combined. Do not overmix. 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. 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. Rate it Print