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1/2 cconfectioners' sugar
1 tspgrated lemon peel
2 call purpose flour
2 cconfectioners' sugar
3 Tbsplemon juice
2 tspgrated lemon peel
·yellow, green or red colored sugar
How to Make Lemon Shortbreads
- 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.
- 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.
- 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..