Lemon Scottish Shortbread Cookies by Ciao Chow Bambina

Lemon Scottish Shortbread Cookies by Ciao Chow Bambina – the perfect complement to your morning coffee or afternoon tea!

All credits to: Ciao Chow Bambina

INGREDIENTS

• 2/3 cup unsalted butter, softened
• 1/4 powdered sugar, plus more for sprinkling
• 1 1/2 tbsp. granulated sugar
• 1/4 tsp. salt
• 1 tbsp. fresh lemon juice
• 1 tbsp. lemon zest
• 1 1/6 cup all-purpose flour
• 1/3 cup corn starch

INSTRUCTIONS

1. Preheat oven to 300 F.
2. Using an electric mixer, beat until light and well-blended: softened unsalted butter, 1/4 cup powdered sugar, granulated sugar, salt, lemon juice and lemon zest.
3. Next, sift over the butter mixture: 1 1/6 cups all-purpose flour and 1/3 cup corn starch.
4. Gradually stir the flour into the butter mixture, then knead until well-incorporated and smooth.
5. On a floured surface, using a regular rolling pin, roll out the dough into an 8×11-inch rectangle (dough should be about 1/4-inch thick). Followed by using the PastryMade embossed rolling pin, at this point, gently roll across the dough to create the design.
6. Using a 2 1/2-inch round pastry cutter, cut circles in the dough. Place cookies on baking sheet. Continue the process with remaining dough.
7. Bake for 45 – 50 minutes, or until shortbread is pale gold.
8. Once cooled, sprinkle with powdered sugar for a slightly sweeter taste.

Note
You can use 1 1/2 cups all-purpose flour, without the cornstarch substitute.