LEMON SHORTBREAD

By jarren

Ingredients

• 1 cup All Purpose Flour 250 mL
• 1/2 cup Corn Starch 125 mL
• 1/2 cup icing sugar 125 mL
• 2 tbsp grated lemon rind 30 mL
• 3/4 cup butter, softened Colored sugars, optional 175 mL

Preparation

Step 1

COMBINE flour, corn starch, icing sugar and lemon rind in large bowl. With large spoon, blend in butter. Work with hands until a soft, smooth dough forms. ROLL dough to 1/4" (5 mm) thickness. CUT into shapes with cookie cutters. Place on ungreased baking sheets. Sprinkle with sugar, if desired. BAKE at 300 degree F (150 degree C) for 15-20 minutes, or until edges are lightly browned. Remove from sheet; cool completely.

VARIATION:
* Lemon Almond: Add 3/4 cup (175 mL) finely chopped unblanched almonds to dough.


Preparation Time: 20 minutes
Baking Time: 20 minutes
Makes: about 36 cookies
Freezing: excellent