Irish Butter Shortbreads With Lemon Zest

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   ["Preheat Oven to 300 degrees.", "Line two baking sheets with parchment paper", "Make sure your butter is only out of the fridge for about 15 minutes before making this. In a bowl, cream together the butter & sugar. Take your time with this, cream it slowly.", "Using a microplane, zest a whole lemon. Add the lemon zest to the flour.

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   Now, spill the flour and lemon zest to the mixture in a little at a time.", "Don't rush the dough. Let it find it's way together slowly, it will gather nicely.", "When it becomes a ball, topple into onto a floured surface. Roll out to about 1/4 - inch thickness, dusting the rolling pin as necessary to prevent sticking.", "Now use a 2 1/4 inch round fluted cutter , of course you can use whatever size you like. This dough is not one that you can rework too many times.", "Place the baking sheet with shortbreads in the oven and bake until shortbreads just begins to turn golden. Times will vary for different ovens but about 20 - 25 minutes.", "Cool them on the baking sheet for a few minutes but then lift them off the shoot and transfer to a wire cookies wrack.", "I also make these Butter Shortbreads with Belgian Chocolate & Ground Espresso .

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   One of my personal favorites is 'Irish Butter Shortbreads'"]

* Per serving · 4 servings · Values may vary.

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