Lemon on Lemon Shortbread Cookies | Midwest Living

Lemon on Lemon Shortbread Cookies

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Lemon on Lemon Shortbread Cookies

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  • Yield: 16 cookies
  • Prep 20 mins
  • Cool 5 mins
  • Bake 25 mins

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Ingredients

  • 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

Directions

  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

Ingredients

  • 1 cup sifted powdered sugar
  • 1 teaspoon lemon juice or vanilla
  • milk

Directions

  1. 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.

Nutrition Facts

(Lemon on Lemon Shortbread Cookies)

cal. (kcal) 125, pro. (g) 1, sodium (mg) 41, vit. A (IU) 194, Fat, total (g) 6, carb. (g) 17, sat. fat (g) 4, iron (mg) 1, chol. (mg) 15, vit. C (mg) 1

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