Glazed Lemon Wedges

The unique shape of these citrus-flavored treats makes for a pretty presentation.

  • prep time 15 min
  • total time 1 hr 40 min
  • ingredients 8
  • servings 24

Ingredients

Cookies

1
box butter recipe yellow cake mix with pudding
1/2
cup butter or margarine, softened
2
tablespoons grated lemon peel
1
egg

Glaze

1
cup powdered sugar
1
teaspoon grated lemon peel
3
tablespoons lemon juice

Garnish

Grated lemon peel, if desired
  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8-inch round cake pans with baking spray with flour, or line with foil.
  • 2 In large bowl, beat cake mix, butter, 2 tablespoons lemon peel and the egg with electric mixer on low speed until crumbly. Beat on medium speed until dough forms. Press half of dough in each pan.
  • 3 Bake 17 to 23 minutes or until edges are light golden brown. Cool 10 minutes.
  • 4 In small bowl, mix glaze ingredients until smooth. Spoon glaze over warm shortbread; spread to edges of pans. Cool completely, about 50 minutes. Garnish with lemon peel. Cut each shortbread into 12 wedges. Store loosely covered.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Cookie Wedge
    Calories
    110
    (
    Calories from Fat
    30),
    % Daily Value
    Total Fat
    3 1/2g
    3 1/2%
    (Saturated Fat
    2g,
    2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    15mg
    15%;
    Sodium
    150mg
    150%;
    Total Carbohydrate
    20g
    20%
    (Dietary Fiber
    0g
    0%
      Sugars
    13g
    13%
    ),
    Protein
    0g
    0%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    4%;
    Iron
    0%;
    Exchanges:
    0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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