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  • Lemon on Lemon Shortbread Cookies

    2 posts, 2 voices, 601 views, started Apr 29, 2009

    Posted on Wednesday, April 29, 2009 by Denise Richardson


    • Diamond

      Lemon on Lemon Shortbread Cookies

      Cool: 5 minutes
      Bake: 25 minutes
      Prep: 20 minutes

      1-1/4 cups all-purpose flour
      3 Tbsp. sugar
      1-1/2 tsp. finely shredded lemon peel
      1/2 cup butter
      Lemon Icing (recipe follows)
      Coarse decorating sugar, optional

      1. 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.

      2. 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).

      3. 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.

      4. 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.


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