In this recipe from Michelle Obama, lemon and orange zest add a refreshing brightness to buttery shortbread cookies.
Cook Time
30 minutes
Total Time
55 minutes
Yield
25 cookies
Ingredients
3 sticks unsalted butter
1 ½ cups caster sugar (300 g), divided, plus 2 tablespoons
2 large egg yolks
2 tablespoons amaretto
1 teaspoon lemon zest
1 teaspoon orange zest
3 cups cake flour (375 g)
¼ teaspoon kosher salt
1 large egg white, beaten
Nutrition Info
Calories 95
Fat 0g
Carbs 18g
Fiber 0g
Sugar 5g
Protein 2g
How to Make It
1. Step
Preheat the oven to 325°F (170°C). Grease a 17 x 12 x 1-inch (43 x 30 x 2.54 cm)+ baking sheet with nonstick spray and line with parchment paper.
2. Step
In a large bowl, cream together the butter and 1½ cups of caster sugar with an electric hand mixer on medium speed until smooth. Add the egg yolks and beat until fluffy.
3. Step
Add the amaretto, lemon zest, and orange zest and beat until just combined.
4. Step
Gradually add the flour and salt and mix on low speed until no dry spots remain, being careful not to overwork the dough.
5. Step
Spread the dough evenly on the prepared pan, making sure the top is as smooth as possible. Brush the dough with the egg white, then sprinkle with the remaining 2 tablespoons of sugar.
6. Step
Bake for 20–25 minutes, or until golden brown. Turn off the oven and let the cookies cool inside for 15 minutes, then remove from the oven and cut while slightly warm.
