Name: Mojito Shortbread
Total time: PLACEHOLDER
Ingredients: 1 tablespoon grated lime zest; 1 tablespoon grated lemon zest; 2 cups (10 ounces/283 grams) all-purpose flour; 1/2 teaspoon salt; 1/4 cup (1¾ ounces/50 grams) plus ⅓ cup (2⅓ ounces/66 grams) granulated sugar , divided; 1/4 cup packed fresh mint leaves; 1/3 cup (1⅓ ounces/38 grams) confectioners' sugar; 12 tablespoons unsalted butter (1½ sticks), cut into ½-inch cubes and chilled

Why This Recipe Works

For an interesting take on a classic shortbread recipe, we added lime and mint. We resisted the convenience of dried herbs—using fresh mint in this shortbread recipe gave it the best, most intense flavor. We also found that the shortbread improved over time and could be stored in an airtight container at room temperature for up to two weeks.

Instructions

Adjust oven rack to middle position and heat oven to 325 degrees. Line 8-inch-square baking dish with foil, allowing excess to overhang pan edges. Spray foil with cooking spray. Pulse mint leaves and 1/4 cup granulated sugar in food processor until well combined. Set aside.

With electric mixer at medium-low speed, beat 1 3/4 cups flour, salt, zests, confectioners' sugar, and remaining 1/3 cup granulated sugar until well combined. Using fork, cut butter into remaining 1/4 cup flour in small bowl. Add butter mixture to sugar mixture and beat on low until damp, pale yellow crumbs form, about 4 minutes.

Firmly pack crumbs into pan and smooth top with back of spoon. Bake until shortbread is lightly golden, about 1 hour. Using foil overhang, lift from pan, transfer to cooling rack, and sprinkle with mint sugar. Cool completely, about 3 hours. Cut into 2-inch squares. (Shortbread actually improves over time and can be stored in airtight container at room temperature for up to 2 weeks.)