Ingredients
- ½ cup (100 g) granulated sugar
- 1 Tbsp (6 g) lemon zest, plus additional zest for garnish if desired
- 1 cup (227 g) salted butter, room temperature
- 1 egg yolk from 1 large egg
- 2 tsp (10 g) yuzu juice
- 2 ½ cups (300 g) all purpose flour
- ½ cup (60 g) powdered sugar
- 2 Tbsp (16 g) cornstarch
- ¼ (1 g) tsp salt
- 1 cup (120 g) powdered sugar
- 1-2 Tbsp (15-30 g) yuzu juice
- KitchenAid® stand mixer
- KitchenAid® Flat Beater
- Baking sheet
For Shortbread
For Glaze
special equipment
Method
- Preheat the oven to 300Fº/150°C.
- Add sugar and lemon zest to the Stand Mixer bowl fitted with Flat Beater Accessory. Turn to speed 2 to infuse sugar with lemon oils for 1 minute.
- Add butter to sugar and cream together on speed 4 for 2-3 minutes. Turn down to speed 2 and add egg yolk and yuzu juice and mix for an additional 30 seconds.
- Turn mixer speed 1 and add flour, powdered sugar, cornstarch and salt. Mix until just combined, about 1 minute.
- Scrape dough onto a parchment-lined baking sheet and pat into rectangular shape ½-inch/1 cm thick. Bake for 30-35 minutes or until the edges are lightly golden brown.
- Let cool for 5 minutes then use a bench scraper to cut into rectangles.
- To make glaze, in a clean Stand Mixer bowl fitted with Whisk Accessory, add powdered sugar and 1 Tbsp yuzu juice. Turn to speed 1 and mix until smooth. Scrape sides of bowl if needed and add additional yuzu juice 1 tsp at a time if thinner texture is desired.
- Drizzle glaze over cooled shortbread cookies, sprinkle with lemon zest to garnish.
- Pro Tip: You can easily substitute an equal amount of lemon juice for the yuzu juice in the cookies and the glaze if desired.
