Prep Time
60 minBake Time
35 minYield
12Rating
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Loading...| FOR SHORTBREAD | |
| 3/4 cup unsalted butter (1 1/2 sticks), at room temp, plus more for greasing | |
| 1/3 cup granulated sugar | |
| 2 tsp. finely grated lemon zest | |
| 1 tsp. finely grated orange zest | |
| 1/2 tsp. pure vanilla extract | |
| 1 1/2 cups ROGERS FOODS ALL PURPOSE FLOUR, plus more for dusting | |
| 1/4 tsp. kosher salt | |
| ... | |
| FOR GLAZE | |
| 1 1/4 cups confectioners’ sugar | |
| 1 Tbsp. fresh lemon juice | |
| 1 Tbsp. milk, plus more as needed | |
| 1/2 tsp. pure vanilla extract | |
| Pink or red food colouring (optional) | |
| Dried lavender, for topping | |
| Orange zest, for topping |
| 1. | To make the shortbread, Heat the oven to 325°F. Butter a 9-inch round cake pan and line the bottom with parchment paper. |
| 2. | In a stand mixer, beat butter on medium until smooth and creamy, 1 minute. Add granulated sugar, citrus zests and vanilla and beat, scraping down the bowl halfway through, until combined, about 2 minutes. On low, gradually add flour and salt and mix just until dough comes together. |
| 3. | Press dough into a prepared pan in even layers using lightly floured hands and prick the dough with a fork several times. Bake until edges are light golden brown, 30 to 35 minutes. Let cool in pan for 30 minutes, then loosen edges with small offset spatula and very carefully (shortbread will be delicate) turn out onto wire rack lined with parchment paper. Let cool completely. |
| 4. | Meanwhile, make the glaze: Sift confectioners’ sugar into a medium bowl. Add lemon juice, milk, vanilla and 1 or 2 drops of food colouring, if using; whisk, adding more milk if needed, until smooth and thick but still pourable. Spread glaze on cooled shortbread, leaving a border. Sprinkle with dried lavender and orange zest. Let glaze set at least 30 minutes before slicing into 12 wedges. |
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