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Lemon Shortbread Cookies Recipe

I received this recipe from my cousin who tried to duplicate cookies she loved from a restaurant. It was in a cookbook she made for the family for Christmas!—Lorie Miner, Kamas, Utah

This recipe is:

Diabetic Friendly

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Lemon Shortbread Cookies Recipe

Prep: 25 min. Bake: 15 min./batch + cooling

Yield: 24 Servings

25 15 40

Ingredients

1/2 cup butter, softened
1/3 cup sugar
4 teaspoons grated lemon peel
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons plus 1-1/2 teaspoons cornstarch
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
DRIZZLE:
1/2 cup confectioners' sugar
2 to 3 teaspoons lemon juice

Directions

In a small bowl, cream butter and sugar until light and fluffy. Beat in lemon peel and vanilla. Combine the flour, cornstarch, nutmeg, and salt; gradually add to creamed mixture and mix well. (Dough will be crumbly.) Shape into a ball.
On a lightly floured surface, press dough to 1/2-in. thickness. Cut with a floured 1-in. fluted cookie cutter; place 1 in. apart on ungreased baking sheets. Prick cookies with a fork. Reroll scraps if desired.
Bake at 350° for 12-15 minutes or until firm. Cool for 2 minutes before carefully removing to wire racks to cool completely.
Combine confectioners' sugar and lemon juice; drizzle over cookies. Store in an airtight container. Yield: 2 dozen.

Nutritional Facts 1 cookie equals 77 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 39 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Lemon Shortbread Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p80

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Lemon Shortbread Cookies

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(1-1) of 1 reviews

Reviewed on Feb. 11, 2011 by janet.wallenfang

These are absolutely delicious. Light and delicate cookies, fantastic flavor. Very easy to make. The lemon zest adds just the right touch. Only butter; no substitutes!