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Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/4 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons finely shredded lemon peel
1/2 cup butter
Lemon Icing (recipe follows)
Coarse decorating sugar, optional
In a large mixing bowl, combine flour, sugar, and lemon peel. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Knead gently until dough comes together and forms a ball.
To make wedges, on an ungreased cookie sheet, pat dough into an 8-inch circle. Make a scalloped edge. Cut circle into 16 wedges. Leave wedges in circle (do not separate).
Bake in a 325 degree F oven about 25 minutes or until edges start to brown and center is set. Recut circle into wedges while warm. Cool on cookie sheet 5 minutes. Remove and cool on wire rack.
Make Lemon Icing. Drizzle over wedges. Sprinkle with coarse decorating sugar, if you like. Store cookies in an airtight container for up to 3 days or freeze in a freezer container for up to 3 months. Makes 16 shortbread cookies.
Lemon Icing
1 cup sifted powdered sugar
1 teaspoon lemon juice or vanilla
milk
In a small mixing bowl stir together sugar and lemon juice. Stir in milk, 1 teaspoon at a time, until icing is of drizzling or piping consistency.
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LEMON ON LEMON SHORTBREAD COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/4 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons finely shredded lemon peel
1/2 cup butter
Lemon Icing (recipe follows)
Coarse decorating sugar, optional
In a large mixing bowl, combine flour, sugar, and lemon peel. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Knead gently until dough comes together and forms a ball.
To make wedges, on an ungreased cookie sheet, pat dough into an 8-inch circle. Make a scalloped edge. Cut circle into 16 wedges. Leave wedges in circle (do not separate).
Bake in a 325 degree F oven about 25 minutes or until edges start to brown and center is set. Recut circle into wedges while warm. Cool on cookie sheet 5 minutes. Remove and cool on wire rack.
Make Lemon Icing. Drizzle over wedges. Sprinkle with coarse decorating sugar, if you like. Store cookies in an airtight container for up to 3 days or freeze in a freezer container for up to 3 months. Makes 16 shortbread cookies.
Lemon Icing
1 cup sifted powdered sugar
1 teaspoon lemon juice or vanilla
milk
In a small mixing bowl stir together sugar and lemon juice. Stir in milk, 1 teaspoon at a time, until icing is of drizzling or piping consistency.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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