Yuzu-Glazed Shortbread | Presskit

Ingredients

• 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