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Lemon-Ginger Shortbread

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Lemon-Ginger Shortbread
  • Prep Time 30 min
  • Total Time 1 hr 20 min
  • Servings 32
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Tender, buttery cookies get a special perk from lemon and ginger.

Ingredients

Cookies

1
cup butter, softened
1/3
cup sugar
2
cups all-purpose flour
1/3
cup finely chopped crystallized ginger
1
tablespoon grated lemon peel

Glaze

1/2
cup powdered sugar
2
to 4 teaspoons fresh lemon juice

Directions

  • 1 Heat oven to 325°F. In large bowl, combine butter and sugar; beat until light and fluffy.
  • 2 Lightly spoon flour into measuring cup; level off. Add flour, ginger and lemon peel; mix well. Shape dough into ball; divide into 4 pieces. On ungreased cookie sheets, flatten each piece to 6-inch round; press edges to smooth.
  • 3 Bake at 325°F. for 15 to 25 minutes or until edges are light golden brown. Cool 5 minutes. Cut each round into 8 wedges; pierce surface with fork if desired. Cool on cookie sheet for 15 minutes or until completely cooled.
  • 4 In small bowl, combine powdered sugar and enough lemon juice for desired drizzling consistency; blend until smooth. Place mixture in small resealable food storage plastic bag; seal bag. Cut off small corner of bag. Squeeze glaze onto cooled cookies.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
100
(
Calories from Fat
50
)
Daily Value
Total Fat
6g
9%
(
Saturated Fat
4g
20%
)
Cholesterol
15mg
5%
Sodium
60mg
3%
Total Carbohydrate
11g
4%
(
Dietary Fiber
0g
0%
,
Sugars
5g
)
Protein
1g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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