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Export 4 ingredients for grocery delivery
Step 1
Place the sanding sugar in a large bowl and add a few drops of yellow food coloring; mix well to incorporate the color throughout the sugar.
Step 2
Place the sugar in a medium-sized bowl. With a citrus zester, zest the three lemons over the sugar, then mix the sugar and zest together.
Step 3
Using a stand mixing or a hand-held mixer, add the softened butter to a large bowl and beat until light and fluffy on medium speed.
Step 4
Gradually add the lemon-sugar mixture and mix on medium speed until incorporated.
Step 5
With the mixer on medium-low speed, mix in the cake flour ½ cup at a time, mixing well with each addition
Step 6
Divide the dough in half and form into two logs ½" thick.
Step 7
If you are using the sanding sugar, immediately roll the dough logs into the sugar to completely coat the dough. You want the dough to be a bit tacky from rolling into the logs for the sugar to stick.
Step 8
Wrap the dough logs in plastic wrap and place in the refrigerator for one hour.
Step 9
Preheat the oven to 300° F. Prepare a baking sheet with parchment paper or a silicone mat.
Step 10
Slice the dough into ¼" slices and place on the baking sheets.
Step 11
Bake the shortbreads for 30 minutes, let sit for 5 minutes on the baking sheet then place on a cooling rack to completely cool.
Step 12
Store cookies in an airtight container for up to a week.
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