lemon shortbread cookies

light, crumbly and citrusy.
there, this lemon shortbread cookie summarised in three words.

this recipe was found in desperation - i had all these items in stock and i had to use my powdered sugar because our weather here just does not allow it to keep.

so, with a lemon and some other characters, i set out to get this great tea snack a citrus twist.

believe me, this lemon shortbread cookies with change the way you have tea.



Lemon Shortbread Cookies
makes about 20 - 25 cookies

Ingredients
1 cup of all purpose flour
3 tablespoons of cornstarch
1/2 teaspoons of lemon rind (you can use any citrus rind)
1/4 teaspoon of salt
1/3 cup of powdered sugar
5 tablespoons of butter, softened
1/4 cup of canola oil (if you don't have this, just add one more tablespoon of butter)

Now, down with the dirty.

1. Sift the flour and combine it with the cornstarch, rind and salt. set aside.
2. mix powdered sugar, butter and oil in a bowl. use your hands! no machines required.
3. Combine wet and dry ingredients, you can still use your hands.
4. When the dough has come together, wrap it up in plastic wrap and let it set in the refrigerator for 30 - 40 minutes.
5. Preheat your oven - 350˚F / 170˚C.
6. When the dough is set (firm but kneadable), press this on a baking sheet or greased cookie pan until you get a 1 1/2 inch thick square.
7. Using a fork, poke holes in the dough so that the cookie won't rise:

1. Pop that into the oven for 25 - 30 minutes, until edges are slightly brown and the middle is set.
2. Wait for it to cool and cut lovely squares to munch on.

Enjoy with tea :)

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