Citrus Butter Cookies

This recipe is based on Illustrated.

Why This Recipe Works

We wanted a holiday cookie dough recipe that could be shaped into a variety of rich and tender cookies. When we added some cornstarch, which tenderized the dough, we had our perfect butter cookie recipe.

Notes

Makes about 6 dozen cookies

Ingredients

• 2 1/2 cups unbleached all-purpose flour
• 1/4 cup cornstarch
• 2 teaspoons baking powder
• Pinch table salt
• 2 egg yolks
• 3 tablespoons light cream
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon orange oil
• 1/4 teaspoon lemon oil
• 1/4 teaspoon citric acid
• 1 cup granulated sugar
• 12 tablespoons unsalted butter, softened
• 4 tablespoons vegetable shortening
• 1 tablespoon grated lemon zest
• 1 tablespoon grated lime zest
• 1 tablespoon grated orange zest

Instructions

1. Heat oven to 350 degrees. Line 2 baking sheets with parchment or silicone paper.
2. Mix flour, cornstarch, baking powder, and salt in a medium bowl. Mix yolks, cream, vanilla, orange oil, lemon oil, and citric acid together in a measuring cup.
3. Cream sugar with butter and shortening until lightened and pasty. Add zests. Beat yolk mixture into creamed butter until just combined.
4. Add dry ingredients and beat until mixture begins to clump together (about 18 to 20 seconds on lowest speed of electric mixer).
5. Turn dough out onto a lightly floured board and knead gently to shape into a soft dough.
6. Roll dough 1/4" thick. Cut dough with the cookie cutter of your choice.
7. Bake 10-12 minutes, until cookies are just starting to brown around the edges.
8. Transfer cookies to cooling rack.