Holiday Shortbread Cookies

By Cindy_Wicker

Ingredients

• 1-1/3 cups Argo corn starch
• 2 cups all purpose flour
• 4-2/3 cups powdered sugar, sifted
• 2-1/3 cups butter
• 1/2 tsp. vanilla
• 2-1/2 tsp. grated lemon peel
• 1/3 cup lemo

Details

Servings 30

Preparation

Step 1

Preheat oven to 350 degrees. In a medium bowl, combine flour, starch and 2/3 cup of powdered sugar. Set aside. In a large bowl with mixer on medium speed, beat 2 cups of butter until softened and smooth. Add flour mixture, 1-1/2 tsp. Lemon peel and vanilla. Beat until well blended. If necessary, refrigerate dough 1 hour or until easy to handle. Shape dough into 1 inch balls. Place 1-1/2 inches apart on ungreased cookie sheet. Bake about 10-12 minutes or until edges are slightly browned. Remove from oven and cool completely on wire racks. Store in tightly covered container.

Icing:
In a medium bowl, beat together the remaining 1/3 cup butter and the remaining 1 tsp. Lemon peel until butter in softened. Add remaining 4 cups powdered sugar and beat until well combined. Add lemon juice and beat well. Decorate cookies with icing.