lemon shortbreads

How To Make lemon shortbreads

• 1

  In a large bowl, cream butter and sugars until light and fluffy. Beat in lemon peel. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
• 2

  Let dough stand at room temperature for 5 - 10 minutes. Roll out each portion between two sheets of waxed paper to 1/4 in. thickness. Cut with a floured 1 1/2 in. diamond - shaped cookie cutter. Place 1 in. apart on lightly greased baking sheets.
• 3

  Bake at 325 for 6 - 8 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely. Combine the confectioners' sugar. lemon juice and peel; spread over cookies. Sprinkle with colored sugar..
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card