In a mixing bowl, cream butter and powdered sugar until light and fluffy.
Beat in egg yolks, vanilla, and lemon zest.
Slowly mix in flour and salt until dough just comes together. Do not overwork.
Chill
Wrap dough in plastic wrap and refrigerate for 1 hour. This helps it firm up and stay crumbly.
Shape and Bake
Preheat oven to 350°F (175°C).
Roll out dough on a lightly floured surface to about ½ inch thick.
Cut into squares, rectangles, or rounds with a cookie cutter.
Place on parchment-lined baking sheet.
Bake 12–15 minutes, until edges are lightly golden (shortbread should remain pale).
Optional Jam Version
For a traditional twist: press half of the dough into a baking pan, spread with apricot jam, then grate the remaining dough over the top. Bake 25–30 minutes until golden, cool, and cut into bars.
Finish
Dust with powdered sugar before serving.
🌟 Tips
Use apricot jam for the most authentic Hungarian taste.
These cookies taste even better after resting a day — the flavors deepen.
Store in an airtight tin; they keep well for a week.
Would you like me to also give you the grated shortbread style (reszelt omlós sütemény) that’s very popular in Hungary, where you grate chilled dough over jam before baking?
