Lemon-Ginger Shortbread

Tender, buttery cookies get a special perk from lemon and ginger.

–

Save & Share

Servings 32

false

( 4 ) Ratings

4 Ratings

5 Stars 20%

4 Stars

3 Stars

2 Stars 20%

1 Stars

Member Reviews ( 0 )

efe7d481-4ba3-4fa0-83a4-7a6d4d7bd527

ingredients 7
Prep Time 30 min
Total Time 1 hr 20 min

Ingredients

Cookies

1: cup butter, softened

1/3: cup sugar

2: cups all-purpose flour

1/3: cup finely chopped crystallized ginger

1: tablespoon grated lemon peel

Glaze

1/2: cup powdered sugar

2: to 4 teaspoons fresh lemon juice

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 325°F. In large bowl, combine butter and sugar; beat until light and fluffy.
2 Lightly spoon flour into measuring cup; level off. Add flour, ginger and lemon peel; mix well. Shape dough into ball; divide into 4 pieces. On ungreased cookie sheets, flatten each piece to 6-inch round; press edges to smooth.
3 Bake at 325°F. for 15 to 25 minutes or until edges are light golden brown. Cool 5 minutes. Cut each round into 8 wedges; pierce surface with fork if desired. Cool on cookie sheet for 15 minutes or until completely cooled.
4 In small bowl, combine powdered sugar and enough lemon juice for desired drizzling consistency; blend until smooth. Place mixture in small resealable food storage plastic bag; seal bag. Cut off small corner of bag. Squeeze glaze onto cooled cookies.