Crispy Lemon Shortbread Slices

Add softened butter to a large bowl and beat well. Gradually add sugar and mix to incorporate. Add cake flour, ½ cup at a time, and mix well after each addition. Add lemon zest and mix well.

Divide the dough in half and roll each half into a 1½-inch round log. Roll each log in the powdered sugar or sanding sugar. Wrap in plastic wrap and chill until firm.

When ready to bake, preheat oven to 300ºF. Slice the dough into ¼-inch thick slices and place on a parchment-lined cookie sheet.

Bake for 30 minutes or until edges are golden. Cool then store in an airtight container.

Note: These cookies can be frozen. When ready to bake, defrost slightly and slice and bake as directed.