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Lemon Shortbread - 1999

1 cup flour 1/2 cup corn starch 1/2 cup icing sugar 2 Tbsp grated lemon rind 3/4 cup butter , softened Coloured sugars, optional Combine flour, corn starch, icing sugar and lemon rind in a large bowl. With spoon, blend in butter. Work with hands until a soft, smooth dough forms. Roll dough to 1/4" thickness. Cut into shapes with cookie cutters. Place on ungreased baking sheets. Sprinkle with sugar if desired. Bake at 300 F for 15-20 minutes, or until edges are lightly browned. Remove from sheet; cool completely. Makes about 36 cookies. Submitted by Kim Hill, Charlottetown, P.E.I.

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