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Ingredients
- 1 1/2 cups all purpose flour
- 2/3 cup sugar
- 1/4 cornstarch
- 2 1/2 teaspoons grated lemon peel
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
Method
- Preheat oven to 300F.
- Blend first 5 ingredients in processor.
- Add butter; cut in using on/off turns until moist clumps form.
- Gather dough into ball; divide in half.
- Press 1 dough half onto bottom of each of two 8-inch-diameter cake pans.
- Pierce dough all over with fork.
- Bake until cooked through and pale golden, about 40 minutes.
- Cool shortbread in pans on racks 5 minutes.
- Cut each warm shortbread in pan into 12 wedges.
- Cool completely.
- Using spatula, carefully transfer to platter.
- (Can be made up to 4 days ahead.
- Store in airtight container at room temperature.)
