Lynn’s irresistible desserts on Rialto’s menu are a testament to her artistic and culinary talents, but in this issue she’s showing off her simpler side with a recipe for the holidays. This recipe balances citrus acidity and rich, buttery shortbread. When cut into miniatures, the shortbreads have crispy outer crusts and warm aromatic centers. If you can resist eating them right out of the oven, they make a lovely gift – just wrap in colorful cellophane and tie with a bow.

9 ounces unsaltedbutter at cool room
temperature, cut into small cubes
3/4 cup powderedsugar
3 tablespoons sugar
1/2 teaspoon kosher salt
2 1/2 cups unbleachedall-purpose flour, plus additional flour for rolling the dough
3/4 teaspoon vanilla extract
Finely choppedzest of 1 each lemon, lime, and orange
2 tablespoons freshly squeezedlemon juice
2 tablespoons freshly squeezedlimejuice

Using an electric mixer, cream the butter with the sugars and the salt.  Add the remaining ingredients and mix until the dry ingredients are just incorporated.  Be careful not to over mix or the cookies will be crumbly and
difficult to cut.

Roll the dough to 1/2’’ on a floured sheet of parchment paper. Transfer the parchment paper to a cookie sheet.  Chill the dough until firm, about 1 hour.

Preheat the oven to 350° F.

Cut the dough into desired shapes.

Bake at 350° F for 15 minutes, or until the edges are golden. 

Transfer the cookies to a rack to cool.