Shrewsbury Biscuits (ATK)

• servings: 20

Ingredients

8 tablespoons unsalted butter, softened but cool

3/4 cup superfine sugar

1 teaspoon grated lemon zest

2 large egg yolks

1¾ cups all-purpose four

Directions

INSTRUCTIONS:

1. Adjust oven rack to middle position and heat oven to 350 degrees.

2. Cream butter, sugar, and zest with electric mixer on medium-high speed until pale and fluffy, about 2 minutes. Add egg yolks and beat until incorporated. Reduce speed to low and add flour in 3 additions, mixing until nearly combined after each. (Mixture should appear slightly dry and crumbly.)

3. Lightly knead dough on floured surface. Roll out dough to /4-inch thickness, then cut into 2'/2-inch rounds and transfer rounds to parchment-lined baking sheet. Bake until lightly brown and firm to the touch, 10 to 12 minutes. Cool biscuits on baking sheet for 5 minutes, then transfer to rack to cool completely.

Notes

Laura says: "My mother used to take care of our neighbor Shani's daughter a few days a week. Shani was from India but had lived in England (where she found this recipe) before coming to the U.S. My mother would never take money for baby-sitting, so Shani would make these wonderful biscuits for us." If you don't have superfine sugar, grind granulated sugar in a food processor for 30 seconds.