Description
We promise these wonderfully sweet citrus shortbread squares won’t give you a pucker face!
Ingredients
Scale
- 2/3 cup sugar
- 1 cup butter, room temperature
- 1 tbsp lemon zest
- 1 tbsp orange zest
- ½ tbsp lime zest
- 2 tbsp lemon/lime/orange juice
- 1/2 tsp vanilla
- 2 cups flour
- 1/3 cup cornstarch
- 1 pinch salt
For the whipped cream:
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 tsp limoncello (optional)
Instructions
- Grease a 9” square baking pan. Preheat oven to 350 degrees.
- Place flour, cornstarch, and salt in a mixing bowl and whisk together.
- In the bowl of a stand mixer, cream butter and sugar until fluffy.
- Add zest, citrus juice, and vanilla, and combine well.
- Add dry ingredients a few tablespoons at a time. Scrape down bowl when needed.
- When well combined, press batter into baking pan.
- Bake for 20 minutes, watching carefully at the end to be sure the edges are not browning too much.
- Remove from oven and let cool.
- While the shortbread is cooling, whip cream and sugar until stiff. Add limoncello (if desired) and whip for another minute.
- Cut shortbread into small squares.
- Pipe a dab of whipped cream onto each square.
- Garnish with fresh herbs, edible flowers, and/or citrus zest.