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Lemon-Ginger Shortbread

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By Pillsbury Kitchens
Updated Aug 1, 2005
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Tender, buttery cookies get a special perk from lemon and ginger.

Lemon-Ginger Shortbread

  • Prep Time 30 min
  • Total 1 hr 20 min
  • Ingredients 7
  • Servings 32
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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

Instructions

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

100 Calories
6g Total Fat
1g Protein
11g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
100
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
4g
20%
Cholesterol
15mg
5%
Sodium
60mg
3%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
5g
Protein
1g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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