Instructions

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.

2025 Colour of the Year Butter Stand Mixer

Introducing Butter, the 2025 KitchenAid Colour of the Year, for the KitchenAid^® Artisan Stand Mixer. Inspired by comforting memories of soft, energizing butter yellow with a creamy, satin finish. Spread butter yellow to your home and savour the moment.

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