CRISP LEMON SHORTBREAD

Crisp Lemon Shortbread image

Fresh juice and zest pair up to give my buttery cookies a lemony pop. Sprinkle sugar on top for extra sparkle. -Marcia Whitney, Gainesville, Florida

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 6

Ingredients

3/4 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1-1/2 cups all-purpose flour
2 teaspoons coarse sugar

Steps:

Preheat oven to 325°. In a bowl, beat butter, confectioners' sugar and lemon zest until blended. Beat in lemon juice. Gradually beat in flour., Divide dough into four portions. On a lightly floured surface, roll each portion of dough into a 5x3-1/2-in. rectangle. Transfer to ungreased baking sheets. Cut each rectangle into six squares, but do not separate. Prick tops with a fork. Sprinkle with sugar., Bake 20-25 minutes or until light brown. Cool on pans 10 minutes. Transfer shortbread to a cutting board; recut into squares. Cool on a wire rack.

Nutrition Facts : Calories 91 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 46mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.