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Category: Cookies
Prep Time: Cook Time: Total Time:
9 Tbsp. (1 stick + 1 Tbsp.) unsalted butter, softened
1/2 c. sugar
1/4 tsp. salt
1 Tbsp. finely grated fresh lemon zest/peel
1 1/4 c. flour
1 c. confectioner’s powdered sugar
1 Tbsp. unsalted butter, softened
1/4 c. heavy cream
1 1/2 tsp. finely grated fresh lemon zest/peel
Pinch of salt
Preheat your oven to 300 degrees only. Position oven rack in the lower third of the oven.
In a mixing bowl, beat together the first 4 ingredients on medium speed for 1 minute or until well blended. Lower beater speed to low and slowly add the flour JUST until dough starts to come together. Press mixture evenly into an ungreased 9-inch cake or pie dish or you may use an 8-inch square baking dish. Bake for 35-40 minutes or until just barely golden. Remove from oven and cool for 10 minutes on a metal rack.
While the shortbread is cooling, make the glaze. In a medium bowl, beat remaining ingredients together until smooth. Spread evenly over warm shortbread. Cool completely before cutting into wedges. Store in an airtight container between sheets of waxed paper for up to 5 days.
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GLAZED LEMON SHORTBREAD WEDGES
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Category: Cookies
Prep Time: Cook Time: Total Time:
9 Tbsp. (1 stick + 1 Tbsp.) unsalted butter, softened
1/2 c. sugar
1/4 tsp. salt
1 Tbsp. finely grated fresh lemon zest/peel
1 1/4 c. flour
1 c. confectioner’s powdered sugar
1 Tbsp. unsalted butter, softened
1/4 c. heavy cream
1 1/2 tsp. finely grated fresh lemon zest/peel
Pinch of salt
Preheat your oven to 300 degrees only. Position oven rack in the lower third of the oven.
In a mixing bowl, beat together the first 4 ingredients on medium speed for 1 minute or until well blended. Lower beater speed to low and slowly add the flour JUST until dough starts to come together. Press mixture evenly into an ungreased 9-inch cake or pie dish or you may use an 8-inch square baking dish. Bake for 35-40 minutes or until just barely golden. Remove from oven and cool for 10 minutes on a metal rack.
While the shortbread is cooling, make the glaze. In a medium bowl, beat remaining ingredients together until smooth. Spread evenly over warm shortbread. Cool completely before cutting into wedges. Store in an airtight container between sheets of waxed paper for up to 5 days.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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