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LEMON SHORTBREAD (easy) by Buckwheat

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  • LEMON SHORTBREAD (easy) by Buckwheat

    Sent these to the meeting along with the cakes and DD reported that they went over BIG time!
    Thought you all may enjoy them too!

    1 cup butter
    1 cup powdered sugar
    2 T, plus 1 t. finely grated lemon zest
    3 T. fresh lemon juice
    2 cups flour (I use white Lily)
    2 t. sugar

    Cream the butter & the powdered sugar with mixer until light & fluffy.
    Add 2 T. lemon zest and 2 T lemon juice, and mix thoroughly.
    Blend in the flour at low speed JUST UNTIL COMBINED.

    Turn the dough out oon a lightly floured board & roll out to 1/4 inch thick.
    Cut with floured cookie or biscuit cutters
    and place on ungreased baking pans, on inch apart.
    Pierce each cookie completely through with a fork 3 times.
    Combine remaining lemon zest and sugar in a bowl.
    Brush each cookie with remaining lemon juice and sprinkle with a little of the lemon-sugar mixture.

    BAKE at 350 for about 12-14 minutes. DO NOT OVER BAKE. Cool on a rack.

    Makes about 40 cookies

    The tips on the cookie is not to handle the dough too much, and do not over beat. Handle this dough lightly. These cookies should not brown!
    Hope you enjoy them
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