Lemon-Ginger Shortbread

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

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

Directions

  1. 1 Heat oven to 325°F. In large bowl, combine butter and sugar; beat until light and fluffy.
  2. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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