Ingredients:
- test kitchen discoveries
- shortbread actually improves over time and can be stored in an airtight container at room temperature for up to two weeks.
Directions:
- 1/4 cup packed fresh mint leaves
- 1/4 cup granulated sugar , plus 1/3 cup
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon grated lemon zest
- 1 tablespoon grated lime zest
- 1/3 cup confectioners' sugar
- 12 tablespoons unsalted butter ( 11/2 sticks), cut into 1/2-inch cubes and chilled
- 1. Adjust oven rack to middle position and heat oven to 325 degrees. Line 8-inch-square baking dish with foil, allowing excess to overhang pan edges. Spray foil with cooking spray. Pulse mint leaves and 1/4 cup granulated sugar in food processor until well combined. Set aside.
- 2. With electric mixer at medium-low speed, beat 1 3/4 cups flour, salt, zests, confectioners' sugar, and remaining 1/3 cup granulated sugar until well combined. Using fork, cut butter into remaining 1_4 cup flour in small bowl. Add butter mixture to sugar mixture and beat on low until damp, pale yellow crumbs form, about 4 minutes.
- 3. Firmly pack crumbs into pan and smooth top with back of spoon. Bake until shortbread is lightly golden, about 1 hour. Using foil overhang, lift from pan, transfer to cooling rack, and sprinkle with mint sugar. Cool completely, about 3 hours. Cut into 2-inch squares. (Shortbread actually improves over time and can be stored in airtight container at room temperature for up to 2 weeks.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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