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1
Position oven racks in the upper and lower thirds of the oven; preheat oven to 325; butter 2 large nonstick baking sheets.
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2
Whisk together the flour, cornstarch, and salt in a bowl.
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3
Process the sugar and zest in a food processor until the zest is finely ground.
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4
Beat the butter with an electric mixer on med-high speed in a big bowl until light and fluffy.
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5
Add the sugar mixture and lemon oil; beat until well combined.
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6
Decrease speed to low; add the flour mixture, and beat just until blended; the dough will be crumbly.
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7
Knead the dough in the bowl for about 2 minutes or until it begins to come together when a small bit is pressed between your fingers.
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8
Divide the dough into 4 equal pieces; place 2 of them on each baking sheet and pat each piece into a 5-inch round disk about 1/2 inch thick.
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9
Score the surface of each disk into 8 wedges, using the tines of a fork.
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10
Press around the outer edge of each disk with the tines.
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11
Bake for 12 minutes, rotate the baking sheets between the upper and lower oven racks, and bake for 12-13 minutes longer, until the shortbreads are light golden brown.
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12
Remove from the oven and cut through the scored lines.
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13
Remove the shortbreads from the baking sheets and let cool slightly on a wire rack.
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14
Store in airtight containers.
