lemon shortbread
"Adapted from Miette: Recipes From San Francisco's Most Charming Pastry Shop by Meg Ray. The recipe states it'll make about 42 1-1/4" cookies when rolled 1/2" thick, but that didn't make sense to me based on the photo in the book. I rolled the dough about 1/4" thick and got around 60 cookies...."
INGREDIENTS
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2/3 cup sugar
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2 tablespoons grated lemon zest (about 2 medium-sized lemons)
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2 cups all-purpose flour
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1 cup cold unsalted butter, cubed
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1/2 teaspoon salt
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1/4 teaspoon baking soda
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6 tablespoons heavy cream
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1 teaspoon pure vanilla extract
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granulated or sanding sugar
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