Friday, October 12, 2007


Sorry I didn't include the recipe. I've been sick and didn't feel like transcribing it at the time.

Lemon on Lemon Shortbread Cookies

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)

1. In a large mixing bowl, mix flour, sugar and lemon. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Knead gently until dough forms a ball.
2. On an ungreased cookie sheet, pat dough into an 8-inch circle. Make a scalloped edge. Cut into 16 wedges. Leave wedges in circle (do not separate).
3. Bake in a 325 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 sugar, if you like. Makes 16.
Lemon Icing: In a small bowl, combine 1 cup of powdered sugar and 1 tablespoon lemon juice. Stir in additional lemon juice, 1 teaspoon at a time, until icing reaches a drizzling consistency.

From Midwest Living October 2007

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