Lemon Buckwheat Shortbread
Ingredients
- 1 cup all-purpose flour (about 4 1/4 ounces)
- 1 cup freshly milled buckwheat flour (such as Bellegarde Buckwheat) (about 4 1/2 ounces)
- 1/4 cup cornstarch
- 3 3/4 cups powdered sugar (about 15 ounces), divided
- 1/4 cup granulated sugar
- 1 cup plus 2 tablespoons unsalted butter (9 ounces), softened, divided
- 1 teaspoon fine sea salt, divided
- 1 large egg yolk
- 2 1/2 teaspoons vanilla extract, divided
- 1 teaspoon lemon zest plus 1 1/2 tablespoons fresh lemon juice (from 1 lemon), divided
- 1 to 2 tablespoon water
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