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Lemon Shortbread Cookies

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

24 ServingsPrep: 25 min. Bake: 15 min./batch + cooling

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.

2 of 2

Lemon Shortbread Cookies (continued)

Directions (continued)

Store in an airtight container. Yield: 2 dozen.

Nutrition 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.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.