I’ve said it before that shortbread are my favorite holiday cookie. It’s classic and simple, but this pan makes them just a bit more special. I love the intricate design and how the result is one GIANT cookie. There is a recipe booklet included and the recipes are very simple, all 4-5 ingredients. I’ve adapted one here and added more details about how I prepared the cookies.
Giant Lemon Shortbread Cookie/Wedges
Recipe adapted from the shortbread pan packaging
Ingredients:
1/2 cup butter at room temperature
1/4 cup confectioners’ sugar, unsifted
2 teaspoons grated lemon zest
1 cup all-purpose flour, unsifted
1/4 teaspoon kosher salt
2-3 teaspoons lemon juice (optional)
Directions:
Preheat the oven to 325 F.
In a stand mixer, cream the butter on medium speed until it is light, about 1-2 minutes. Cream in the confectioners’ sugar and lemon peel, until fully incorporated. Add the flour and salt all at once and mix on low until all mixed in. If it looks a little dry, add a bit of lemon juice to bind it. It also adds extra citrus flavor.
Knead the dough on an unfloured board until nice and smooth. (I did this very minimally because I didn’t want to overwork the dough.)
Spray the shortbread pan lightly with a non-stick baking spray. Use a pastry brush to make sure the spray gets into all the design details. Firmly press the dough evenly into the pan. Prick the entire surface with a fork.
Bake for about 30-35 minutes, or until lightly browned. I placed my shortbread pan on a sheet pan which gave it a more even color because the sheet pan absorbed some of the heat. You can place the shortbread pan directly on the oven rack and that will yield crisper edges but could have a less even coloring. It tastes delicious, though!
Let the shortbread cool in the pan for about 10 minutes before loosening the edges with a knife. Flip the pan over onto a wooden cutting board. If the shortbread does not come right out, gently tap one edge of the pan to loosen it. While still warm, cut the shortbread into wedges. Place on a baking rack to cool completely. Serves 8.
Let the shortbread pan cool before washing.