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Ingredients
- 1 Heat oven to 350°F (or 325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with baking spray with flour or line with foil.
- 2 In large bowl, beat cake mix, butter, 2 tablespoons lemon peel and the egg with electric mixer on low speed until crumbly. Beat on medium speed until dough forms. Press half of dough in each pan.
- 3 Bake 18 to 22 minutes or until edges are light golden brown. Cool 10 minutes.
- 4 In small bowl, mix glaze ingredients until smooth. Spoon glaze over warm shortbread; spread to edges of pans. Cool completely, about 50 minutes. Garnish with lemon peel. Cut each shortbread into 12 wedges.
Preparation
Step 1
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The unique shape of these citrus-flavored treats makes for a pretty presentation.
box Betty Crocker® SuperMoist® butter recipe yellow cake mix
Heat oven to 350°F (or 325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with baking spray with flour or line with foil.
In large bowl, beat cake mix, butter, 2 tablespoons lemon peel and the egg with electric mixer on low speed until crumbly. Beat on medium speed until dough forms. Press half of dough in each pan.
In small bowl, mix glaze ingredients until smooth. Spoon glaze over warm shortbread; spread to edges of pans. Cool completely, about 50 minutes. Garnish with lemon peel. Cut each shortbread into 12 wedges.
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i made this today for dinner tonights dessert. this was soo yummy i did change it a bit...i used lemon cake mix and fresh grated lemon peel and juice and i foil lined the pans as well and as a added sweet to the tart and tany i mascarated some strawberries for the top! i will make this again and maybe do rosemary in it or lavendar! yummy!
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