In a stand mixer fitted with the paddle attachment, beat the butter, sugar, lemon zest, and vanilla on medium speed until smooth and creamy, 2 to 3 minutes. Add the flour mixture and mix on low speed until the dough begins to form moist clumps, about 1 minute.
For rectangular cookies, use a bench knife or a paring knife to cut the dough all the way through into 40 bars. With the tines of a fork, prick each bar twice all the way through, spacing the holes evenly and on the diagonal. Lightly flour the tines as necessary to prevent the dough from sticking.
对于楔子,将每锅的面团一直切成12个楔子。用叉子的尖齿,整个楔子一直穿过三遍,将孔均匀地隔开。
Freeze the dough while the oven heats. Position a rack in the center of the oven and heat the oven to 325°F.
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