Lemon-scented Scottish Shortbread
60g icing sugar
zest from 1 lemon
Set oven rack to middle position.Preheat oven to 150C.
Cut the butter into 1-inch cubes, wrap it, and refrigerate for about 30 minutes.
Using a food processor, process the butter for 1 minute.
Add the sugar and pulse until the sugar disappears.
Add the flour and lemon zest and pulse until there are a lot of moist, crumbly little pieces and no dry flour particles remain.
On a lightly floured surface roll out the dough into a 1/4 inch thick circle.
Cut into shapes of your choice using a lightly floured cookie cutter.
Place on the prepared baking sheets and place in the refrigerator for about 15 minutes.
Bake for 8 - 10 minutes, or until cookies are very lightly browned.
Transfer the shortbread to wire racks to cool completely.