When spring comes I crave bright citrus flavours. With a tangy lemon glaze, these buttery shortbread cookies melt in the mouth and satisfy the desire for a fresh taste. I use the same basic recipe as my Cranberry Orange Shortbread, but substitute lemon for the orange, and add a lemon glaze.
Lemon Shortbread
1 cup butter
3/4 cup icing sugar
2 teaspoons grated lemon rind
1 1/2 cups flour
1/4 cup cornstarch
1. Preheat oven to 300 degrees.
2. Cream together butter and icing sugar.
3. Add lemon rind.
4. Stir together the flour and cornstarch, then add to the butter mixture. Cover and chill for about 30 minutes.
5. Roll to desired thickness. I like a crisper, thinner cookie, so mine are about 1/4 - 1/2 inch thick.
6. Cut as desired. These are cut in rectangles, about 3 inches by 1 1/2 inches.
7. Bake on parchment lined baking sheets for 15-18 minutes or until pale golden brown.
8. Cool on a rack, then glaze with Lemon Glaze.
Lemon Glaze
1 1/2 cups icing sugar
2-3 Tablespoons fresh lemon juice
Stir together. You should have a smooth mixture that is spreadable, but not too runny.
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