Citrusy Shortbread
Published May 9, 2024
- Total Time
- 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup/225 grams unsalted butter, melted but cool, plus more for greasing the pan
- 6tablespoons/75 grams granulated sugar
- 3tablespoons citrus zest from 2 oranges, 3 lemons or 4 limes (or a combination)
- ¾teaspoon kosher salt (such as Diamond Crystal)
- ¼cup/30 grams powdered sugar
- 2¼cups/290 grams all-purpose flour
Nutritional analysis per serving (24 servings)
129 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 1 gram protein; 60 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Position a rack in the center of the oven and heat to 325 degrees. Butter an 8-by-8-inch metal baking pan and line it with a piece of parchment paper that hangs over two of the sides.
- Step 2
In a large bowl, combine the granulated sugar, citrus zest and salt. Use your fingers to rub the zest into the sugar and salt until combined and fragrant. The sugar will appear a bit damp. Remove 2 tablespoons of the citrus sugar and set it aside.
- Step 3
Add the powdered sugar and flour to the citrus sugar in the large bowl and stir to combine, making sure to break up any clumps of the citrus sugar.
- Step 4
Add the butter and stir gently until just combined. Transfer the dough into the prepared pan and pat it into an even layer. Spread the reserved citrus sugar over the top and press gently.
- Step 5
Bake until golden brown and crisp, 50 to 60 minutes.
- Step 6
Let the shortbread cool completely in the pan set on a rack, then use the parchment to lift the cooled shortbread out of the pan. Cut the cookies into rectangles or break the shortbread slab into pieces any size you like.
Private Notes
Comments
I used a little extra zest (1 orange, 2 lemons, 2 limes) and baked for 45 min (per other comments saying 50 min was too long) and these were amazing and so easy, would make again.
This is easy, and really delicious. I make shortbread every Christmas and have not heard of a recipe with powdered sugar, but I made these exactly as written and they are divine. Great texture, buttery, nicely lemony without being overpowering. I baked them in an 8" tart pan with a circle of parchment. Came out of the pan beautifully. Next time I will pre-score them though (I always do when I make shortbread) because they did crumble a bit when I cut them.
"Cook"time is listed as 45 minutes. Bake directions say 50-60 minutes. Clearly a "proofing" (as in proof reading, editing) problem. Hence the overbaked observations.
I zested 2 large navel oranges and 2 big ripe Meyer lemons (organic homegrown) so I had around 4-5 tablespoons. Do mince the zest before adding sugars, so no long strings in cookies! I was very happy with the results, but agree with other reviewers that baking time should be shortened a bit for less crumbling. I like the pre-scoring idea too, though I haven't tried it. If you do end up with lots of crumbs, they make a nice topping for yogurt, muffins or a baked fruit crumble. Yum!😋
What do you do with the set-aside citrus sugar? I assume put it on the top when they come out of the oven.
See step 4. Goes on top Before baking.
Not sure I had it at 325°
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