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Lemon on Lemon Shortbread Cookies

Ingredients

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Directions

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  • 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).

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  • 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.

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  • 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 (Lemon on Lemon Shortbread Cookies)

125 calories; 6 g total fat; 4 g saturated fat; 15 mg cholesterol; 41 mg sodium. 17 g carbohydrates; 0 g fiber; 1 g protein; 194 IU vitamin a; 1 mg vitamin c; 0 mg calcium; 1 mg iron;

Lemon Icing

Ingredients

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Directions

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  • 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.

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