Citrus Shortbread Cookies

A lemon drizzle adds a bit of sweetness to buttery shortbread triangles.

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Servings 24

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ingredients 7
Prep Time 15 min
Total Time 50 min

Ingredients

3/4: cup butter or margarine, softened

1/4: cup granulated sugar

2: cups all-purpose flour

1 1/2: teaspoons grated lime peel

1 1/2: teaspoons grated orange peel

1: cup powdered sugar

1: to 2 tablespoons lime juice

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Directions

1 Heat oven to 350°F. In large bowl, beat butter and granulated sugar with electric mixer on medium speed 2 to 3 minutes or until light and creamy. Add flour, lime peel and orange peel. Beat on low speed until mixture is blended. Gather dough into a ball.
2 On lightly floured surface, roll dough into 8x6-inch rectangle, about 1/2 inch thick. (If dough cracks around edges, press edges to smooth.) Cut into 12 (2-inch) squares, then cut each square diagonally in half into triangles. On ungreased cookie sheet, place triangles 1/2 inch apart.
3 Bake 12 to 17 minutes or until edges just begin to brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
4 In small bowl, mix powdered sugar and lime juice with spoon until smooth and thin enough to drizzle. Drizzle glaze over cookies.

EXPERT TIPS

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Expert Tips

For easy glazing, put powdered sugar mixture into quart-size food-storage bag. Snip off a tip with kitchen scissors, and drizzle glaze over shortbread.