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Recipe Summary

prep:
20 mins
cool:
5 mins
bake:
25 mins
total:
50 mins
Yield:
16 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

125 calories; fat 6g; cholesterol 15mg; saturated fat 4g; carbohydrates 17g; insoluble fiber 0g; protein 1g; vitamin a 194.4IU; vitamin c 0.6mg; sodium 41mg; calcium 0mg; iron 0.5mg.
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