Step 1

Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.

Step 2

, Weigh your flours; or measure by gently spooning into a cup, then sweeping off any excess.

Step 3

, In a small bowl, whisk together the masa harina and flour. Set aside.

Step 4

, In a medium bowl or the bowl of a stand mixer, beat together the butter, confectioners’ sugar, salt, and lemon zest at medium-high speed until very smooth and creamy, about 5 minutes. Stop to scrape down the sides of the bowl as needed.

Step 5

, Stir in the vanilla and lemon paste.

Step 6

, Add the dry ingredients, mixing on low speed until the dough comes together.

Step 7

, Portion the dough into 1 1/2" balls; a level tablespoon cookie scoop works well here.

Step 8

, Gently roll the dough balls in granulated sugar to coat before placing them onto the prepared baking sheets, leaving about 2" between them. If at any point the dough feels too soft to work with, cover the dough and refrigerate for 15 to 20 minutes.

Step 9

, Use a fork to lightly flatten the top of each cookie once.

Step 10

, Bake the cookies for 12 to 16 minutes, or until they’re set and the edges are starting to brown slightly.

Step 11

, Remove the cookies from the oven and allow them to cool right on the baking sheet; they’re quite fragile when warm. Cool completely before serving.

Step 12

, Store lemon shortbread cookies, well wrapped, at room temperature for several days; freeze for longer storage.