Lemon-Ginger Shortbread

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

  • prep time 30 min
  • total time 1 hr 20 min
  • ingredients 7
  • servings 32

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Cookie
    Calories
    100
    (
    Calories from Fat
    50),
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    15mg
    15%;
    Sodium
    60mg
    60%;
    Total Carbohydrate
    11g
    11%
    (Dietary Fiber
    0g
    0%
      Sugars
    5g
    5%
    ),
    Protein
    1g
    1%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    2%;
    Exchanges:
    1/2 Starch; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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