CITRUS SHORTBREAD COOKIES

Citrus Shortbread Cookies image

A lemon drizzle adds a bit of sweetness to buttery shortbread triangles.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 50m

Yield 24

Number Of Ingredients 7

Ingredients

3/4 cup butter or margarine, softened
1/4 cup granulated sugar
2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons grated lime peel
1 1/2 teaspoons grated orange peel
1 cup powdered sugar
1 to 2 tablespoons lime juice

Steps:

Heat oven to 350°F. In large bowl, beat butter and granulated sugar with electric mixer on medium speed 2 to 3 minutes or until light and creamy. Add flour, lime peel and orange peel. Beat on low speed until mixture is blended. Gather dough into a ball.
On lightly floured surface, roll dough into 8x6-inch rectangle, about 1/2 inch thick. (If dough cracks around edges, press edges to smooth.) Cut into 12 (2-inch) squares, then cut each square diagonally in half into triangles. On ungreased cookie sheet, place triangles 1/2 inch apart.
Bake 12 to 17 minutes or until edges just begin to brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
In small bowl, mix powdered sugar and lime juice with spoon until smooth and thin enough to drizzle. Drizzle glaze over cookies.

Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 7 g, TransFat 0 g