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Yuzu-Glazed Shortbread

Prep Time:

20 Minutes

Cook Time:

30-35 Minutes

Serves:

18-20 Cookies

Ingredients

Shortbread

  • ½ cup (100 g) granulated sugar

  • 1 Tbsp (6 g) lemon zest, plus additional zest for garnish if desired

  • 1 cup (227 g) salted butter, room temperature

  • 1 egg yolk from 1 large egg

  • 2 tsp (10 g) yuzu juice

  • 2 ½ cups (300 g) all purpose flour

  • ½ cup (60 g) powdered sugar

  • 2 Tbsp (16 g) cornstarch

  • ¼ (1 g) tsp salt


Glaze

  • 1 cup (120 g) powdered sugar

  • 1-2 Tbsp (15-30 g) yuzu juice 



Preparation

Special Equipment: KitchenAid® Stand Mixer, Flat Beater, parchment paper, baking sheets


  1. Preheat the oven to 300Fº/150°C. 

  2. Add sugar and lemon zest to the Stand Mixer bowl fitted with Flat Beater Accessory. Turn to speed 2 to infuse sugar with lemon oils for 1 minute. 

  3. Add butter to sugar and cream together on speed 4 for 2-3 minutes. Turn down to speed 2 and add egg yolk and yuzu juice and mix for an additional 30 seconds. 

  4. Turn mixer speed 1 and add flour, powdered sugar, cornstarch and salt. Mix until just combined, about 1 minute. 

  5. Scrape dough onto a parchment-lined baking sheet and pat into rectangular shape ½-inch/1 cm thick. Bake for 30-35 minutes or until the edges are lightly golden brown. 

  6. Let cool for 5 minutes then use a bench scraper to cut into rectangles.

  7. To make glaze, in a clean Stand Mixer bowl fitted with Whisk Accessory, add powdered sugar and 1 Tbsp yuzu juice. Turn to speed 1 and mix until smooth. Scrape sides of bowl if needed and add additional yuzu juice 1 tsp at a time if thinner texture is desired. 

  8. Drizzle glaze over cooled shortbread cookies, sprinkle with lemon zest to garnish.


Pro Tip: You can easily substitute an equal amount of lemon juice for the yuzu juice in the cookies and the glaze if desired.


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