Canestrelli Shortbread Cookies

Directions

In the bowl of an electric mixer, beat butter and powdered sugar until well-combined, scraping the bowl as necessary.

Beat in the vanilla bean, salt and lemon zest.

Place a fine mesh strainer over the mixing bowl. Add the hard-boiled egg yolks and use a spoon to push the yolk through the strainer, creating a fine dusting of yolks. Beat the yolks into the butter mixture on low speed.

Add cornstarch and flour to the bowl. Beat on low speed until a crumbly dough begins to form. The dough does not need to be cohesive, but all the powdery ingredients should be incorporated.

Turn the dough out onto a lightly floured counter top or pastry mat, and gently knead until the dough forms a ball. Press the ball down with the palm of your hand into a thick disk, then wrap with plastic wrap and refrigerate for at least one hour.

Lightly flour a surface, then roll the dough to about 1/2-inch thick. Cut with flower cookie cutters or whatever shape you desire. Place on a parchment-lined baking sheet and bake at 325 degrees Fahrenheit for 14-17 minutes, or until firm, but not browned.

To avoid sticking when cutting out the cookies, dip the cookie cutter in flour after every few cuts. For the center hole, use a piping tip or sturdy straw. Cookies will keep in an airtight container for about 1 week. Baked cookies can be frozen for up to 1 month.

Courtney is the recipe developer, photographer, and flour-dusted girl behind the blog NeighborFood. NeighborFood is her table, and she loves nothing more than inviting others to pull up a chair, pour a glass of milk, and share a cookie with her. Courtney lives in the heart of Columbus, Ohio, where she enjoys spending time with her husband and baby boy, cheering on the Buckeyes, and eating a little too much ice cream.