Shelly's Recipe

Lemon on Lemon Shortbread Cookies

Category: Cookies

1-1/4 cups flour
3 Tbsp. sugar
1-1/2 tsp. 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 at 325 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: In a small bowl combine 1 cup powdered sugar and 1 tablespoon lemon juice. Stir in additional lemon juice, 1 teaspoon at a time, until icing reaches a drizzling consistency.