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Lemon Shortbread

11/6/2015

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Rainy days are the name of the game here lately.  I think it's rained every single day for the last two weeks.  My coping technique for rainy weather - afternoon tea.  AND since it just wouldn't be proper to have afternoon tea without a little something sweet - I have a cookie too.
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A flaky and buttery shortbread cookie is the perfect compliment to a cup a of afternoon tea.  (Now if I only took the time to sit down so I could enjoy my shortbread and tea.)

Shortbread cookies are surprisingly easy to make and they are really  yummy.  I chose to make mini shortbread instead of one large --- mostly so that I wouldn't eat the entire thing in one sitting. 
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Lemon Shortbread
1/2 cup old fashioned oats
1 1/2 cups flour
1/4 cup cornstarch
2/3 cup powdered sugar
1/2 teaspoon salt
14 Tablespoons butter, cold, sliced into 1/8" thick slices
1 Tablespoon lemon zest

Pulse oats in food processor until ground to a fine powder. 
In bowl of standing mixer, combine oat flour, flour, cornstarch, sugar , lemon zest and salt. 
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Add butter to mixer and mix on low until just combined and dough comes together.
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Divide dough into 8 equal pieces. 
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Place springform pan collars (groove side up) on a silpat lined baking sheet.  Press dough into collars in even 1/2 inch thick layer. 
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Open springform collar but leave in place.  Bake shortbread 5 minutes at 450.  Reduce heat to 250 and bake 10-15 minutes longer. 
Turn oven off.  Remove springform collar. 
Use chef's knife to score surface of shortbread into 6 equal pieces, cutting halfway through shortbread.
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Use a wooden skewer to poke 8-10 holes in each wedge. 
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Return shortbread to oven and prop door open with handle of a wooden spoon.  Allow shortbread to dry in turned off oven for an hour.   Transfer to wire racks to cool at least 2 hours. 
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Cut shortbread at scored marks to separate and serve.
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These mini shortbread freeze beautifully.  Wrap them tightly in plastic wrap and tuck them away in the freezer to save some for the next rainy day.
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If you decide that you're willing to share your lemon shortbread, you can pack them into cellophane bags and pass them out to friends too. 
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As much as I'm loving my rainy day afternoon tea and shortbread - a little sunshine every now and then would be good too.

Ciao!
Click here for a printable version of this recipe
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