Nicola Lamb's Shortbread Cookies

This is the only shortbread recipe you'll ever need! It uses the classic ratio (1:2:3 sugar, butter, flour) but the addition of fine semolina adds a flavor and texture note you'll never look back from. If you can't find semolina, using more all-purpose flour works well, too.

Recipe posted with permission from SIFT: The Elements of Great Baking by Nicola Lamb

Process

For the shortbread, cream the butter with the sugar. You want it to be light but not ultra-fluffy or white—1 minute should do it.

Mix the dry ingredients together, then stir them into the butter mixture with the vanilla until no dry bits remain. Roll into an approximately 3-inch wide log and wrap.

Chill the dough in the freezer/fridge so you can cut it neatly. Around 2 hours in the fridge or 30–40 minutes in the freezer. You can also store it well-wrapped in the freezer for 30 days or the fridge for 3 days.

Preheat the oven to 350°F. Slice the chilled log into 1/2-inch rounds and place on two large baking sheets. Bake for 15–17 minutes, then let cool completely on a cooling rack.

To glaze, mix together the grapefruit zest and juice and the powdered sugar—the glaze should be thick but still run off the spoon, like thick honey. You may need to add a little more sugar/juice to get it just right. Spoon over the cooled shortbread rounds.

Let rest for 20–30 minutes to harden. Store in an airtight container for up to 1 week.