We've featured a fair number of shortbread recipes on Bake the Book. It's for good reason: it's easy and there seems to be a variety for every cook who tries to make it. Cookfight features a recipe for zesty lemon shortbread fattened up with the toasty flavor of brown butter.
Tips: For best results, make this shortbread the day before you intend to serve it. The recipe suggests to leave the dough (unrefrigerated) for up to a full night before baking it, or at the least, two hours. To avoid waiting an infinite amount of time for crumbly goodness, assemble the dough before you go to bed. Pop it in the oven before leaving for the day, and enjoy shortbread when you get home.
Tweaks: For sprinkling sugar, choose the one with the biggest crystals you can find. That means Demerara or Turbinado over plain granulated. It's worth it for the texture contrast.
Get the Recipe
As always with our Bake the Book feature, we have five (5) copies of Cookbook to give away.