Shortbread with Carrot and Lemon

Name: Shortbread with Carrot and Lemon
Yield: 60
Ingredients: 1 3/4 cups all-purpose flour; (1/4 teaspoon active dry yeast) + (1 tablespoon sugar); 1 pinch of salt; 1 egg; 1 tablespoon milk; 1/2 lemon, with the peel cut into thin strips and the pulp cut into small pieces; 1/2 cup softened unsalted butter, cut into small pieces; 3/4 cup grated carrot

1
1 3/4 cups all-purpose flour
2
(1/4 teaspoon active dry yeast) + (1 tablespoon sugar)
3
1 pinch of salt
4
1 egg
5
1 tablespoon milk
6
1/2 lemon, with the peel cut into thin strips and the pulp cut into small pieces
7
1/2 cup softened unsalted butter, cut into small pieces
8
3/4 cup grated carrot

Ingredients

1
1 3/4 cups all-purpose flour
2
(1/4 teaspoon active dry yeast) + (1 tablespoon sugar)
3
1 pinch of salt
4
1 egg
5
1 tablespoon milk
6
1/2 lemon, with the peel cut into thin strips and the pulp cut into small pieces
7
1/2 cup softened unsalted butter, cut into small pieces
8
3/4 cup grated carrot

Directions

1
Mix together the flour, yeast, and salt in a bowl
2
In a blender or food processor, combine the remaining ingredients
3
Pulse until smooth, stopping to scrape down the sides as needed
4
Pour over the flour mixture and mix until a dough forms
5
Shape into a ball, wrap in waxed paper or aluminum foil, and refrigerate for several hours
6
Roll out thinly on a lightly floured surface and cut with a cup or cookie cutter
7
Arrange on a baking sheet lined with parchment paper
8
Dust with grated carrot
9
Bake in a hot oven for 5-7 minutes, until golden.