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LEMON SHORTBREADS

Cheryl Wixson
These sunny lemon cookies are perfect packed in the lunch box or with the afternoon cup of tea.

Ingredients
  

  • 1 cup butter at room temperature
  • ½ cup confectioner’s sugar
  • ¼ cup cane sugar
  • 1 teaspoon grated lemon peel
  • 2 cups all purpose flour

GLAZE

  • 2 cups confectioner’s sugar
  • 2 teaspoon grated lemon peel
  • 3 tablespoons lemon juice
  • Colored sugar optional

Instructions
 

  • In the bowl of your electric mix, cream together the butter and sugars.
  • Beat in the grated lemon peel. Gradually add the flour. Divide the dough into 2 pieces, wrap in plastic, and refrigerate for 30 minutes or more.
  • Preheat the oven to 325 degrees. Remove the dough from the refrigerator and let soften slightly. Roll each piece of dough between 2 pieces of waxed paper in a sheet about ¼ inch thick. Cut into shapes with a floured cookie cutter and place on lightly greased sheet pans. Bake until bottoms are lightly browned, about 7 to 10 minutes. Remove to rack to cool completely.
  • To prepare the glaze, combine the confectioners sugar, lemon zest and lemon juice.
  • Mix until smooth. Spread a thin layer of glaze over the cookies, then sprinkle with colored sugar if desired.

Notes

Makes about 48 cookies.
Nutritional analysis per cookie: 82 calories, 1 gram protein, 11 grams carbohydrates, 4 grams fat, 80 mg. sodium, less than 1 gram fiber.