Yield: about 3 dozen
2 cups cake flour
3/4 cup cornstarch plus an additional 1 tablespoon
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
1/3 cup granulated sugar
1/4 cup sprinkling sugar
In a medium bowl, whisk together the flour, cornstarch, and salt until well blended.
In mixer set on medium speed, beat the butter until creamy. Beat in the granulated sugar until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl as necessary.
On low speed, add the flour mixture in two or three additions until it forms a soft dough.
Wrap the dough with plastic wrap and chill for 30 minutes.
Preheat the oven to 350°F
Line a baking sheet with parchment paper or silicone mat.
On silicone mat or on parchment paper, roll the dough out to a ¾-inch-thick rectangle, about 5 by 8 inches using a kitchen ruler to measure and press the edges square.
Bake about 40 minutes or until lightly golden and firm to the touch. Slip the parchment paper with the shortbread onto a hard surface. Immediately sprinkle the shortbread heavily with the baker’s sugar.
While still warm, use the ruler and a sharp knife, pointed straight down, to cut the shortbread into 1- or 1 ½-inch pieces. Cool completely.
1 cup confectioners’ sugar
1 Tbs. lemon juice
1 Tbs. butter, melted
zest from lemon
In a small bowl, stir together confectioners’ sugar, lemon juice and melted butter until smooth. Spread on cooled shortbread; top with zest.