Friday, September 07, 2007
Baking: Lemon on Lemon Shortbread Cookies
These very lemony cookies make a great after school snack. Very quick to make and very few ingredients. Recipe was found in the September/October issue of Midwest Living.
1 1/4 cups all-purpose flour
3 Tablespoons sugar
1 1/2 tsp finely shredded lemon peel
1/2 cup butter
lemon icing ( recipe follows)
course decorators sugar
1. In a large 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 seperate)
3. Bake at 325 degrees about 25 minutes, or until edges start to brown and center is set. Recut circle into wedges while still warm. Cool on cookie sheet 5 minutes. Remove and cool on wire rack.
4. Make Lemon Icing; drizzle over wedges. Sprinke with course sugar, if you like.
In a small bowl, combine 1 cup powdered sugar with 1 Tablespoon lemon juice. Stir in additional lemon juice 1 tsp at a time until icing is a drizzling consistency.