Lemon Shortbreads

By GinnyG

Ingredients

• GLAZE:
• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/4 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
• 1 teaspoon grated lemon peel
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 cups confectioners' sugar
• 3 tablespoons lemon juice
• 2 teaspoons grated lemon peel
• Yellow, green or red colored sugar

Details

Preparation time 25mins

Preparation

Step 1

•In a large bowl, cream butter and sugars until light and fluffy. Beat in lemon peel. Combine flour and salt; gradually add to creamed mixture and mix well.
• Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
• Let dough stand at room temperature for 5-10 minutes to soften. Roll out each portion between two sheets of waxed paper to 1/4-in. thickness. Cut with a floured 1-1/2-in. diamond-shaped cookie cutter. Place 1 in. apart on lightly greased baking sheets.
• Bake at 325° for 6-8 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely.
• Combine the confectioners' sugar, lemon juice and peel; spread over cookies. Sprinkle with colored sugar. Yield: 4 dozen.