Taste of Home
Crisp Lemon Shortbread
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 2 dozen.
Fresh juice and zest pair up to give my buttery cookies a lemony pop. Sprinkle sugar on top for extra sparkle. —Marcia Whitney, Gainesville, Florida
Ingredients
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3/4 cup butter, softened
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1/2 cup confectioners' sugar
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1 teaspoon grated lemon zest
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1 tablespoon lemon juice
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1-1/2 cups all-purpose flour
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2 teaspoons coarse sugar
Directions
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1.
Preheat oven to 325°. In a bowl, beat butter, confectioners' sugar and lemon zest until blended. Beat in lemon juice. Gradually beat in flour.
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2.
Divide dough into four portions. On a lightly floured surface, roll each portion of dough into a 5x3-1/2-in. rectangle. Transfer to ungreased baking sheets. Cut each rectangle into six squares, but do not separate. Prick tops with a fork. Sprinkle with sugar.
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3.
Bake 20-25 minutes or until light brown. Cool on pans 10 minutes. Transfer shortbread to a cutting board; recut into squares. Cool on a wire rack.
Nutrition Facts
1 cookie: 91 calories, 6g fat (4g saturated fat), 15mg cholesterol, 46mg sodium, 9g carbohydrate (3g sugars, 0 fiber), 1g protein.
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