Place the cold butter, cut into small pieces, and the flour in the food processor and pulse until the mixture resembles coarse crumbs.
Add the eggs, sugar, lemon zest, and salt, and turn the mixer back on.
As soon as the mixture is well combined, shape it into a ball with your hands and cover it with plastic wrap. Let the dough rest in the refrigerator for at least an hour.
After an hour, roll out the dough on a floured work surface until it is 2 mm thick, then cut out the cookies using a round cookie cutter. Without moving the cutter, insert the cylinder with the desired stamp attached and press down to imprint the design onto the cookie.
At this point, remove the cookie cutter and place the cookie on a baking sheet lined with parchment paper.
Continue until all the dough is used up, then bake at 180° for 10–12 minutes.
The** shortbread cookies** I’m sharing with you are a twist on the classic shortbread dough. They’re very quick to make and can be prepared in a food processor instead of a stand mixer. The result is excellent, and best of all, there’s hardly any mess in the kitchen!
To decorate these cookies, I used another set of Tescoma cookie cutters—the same ones I’d used for the coconut cookies—because they’re so cute I just couldn’t resist. This time, they’re really cute little animals :)