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Shortbread Cookies

Shortbread Cookies

2 Hr(s)
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1 serving
Original recipe yields 1 serving
1 1/3 cup cornstarch
2 cups flour
2/3 cup powdered sugar
2 cups butter
1/2 tsp vanilla
1 1/2 tsp grated lemon peel
Icing:
1/3 cup butter
1 teaspoon lemon peel
4 cups powdered sugar
1/2 cup lemon juice
Red food coloring
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Let's Make It
1
Preheat oven to 350°F. In medium bowl combine cornstarch, flour and 2/3 cup of powdered sugar, set aside. In a large bowl, beat 2 cups of butter with a mixer at medium speed until softened and smooth. Add the cornstarch mixture, vanilla, and 1 1/2 tsp. lemon peel; beat well. (If necessary, refrigerate dough 1 hour or until easy to handle).
2
Shape the dough into 1-inch balls and place them 1 1/2 inches apart on ungreased cookie sheets.
3
Bake 10 - 12 minutes, or until edges are lightly browned. Cool completely on wire racks.
4
For icing, beat together in medium bowl the remaining 1/3 cup of butter and the remaining tsp. of lemon peel until the butter is softened. Add the remaining 4 cups of powdered sugar and lemon juice; beat until well combined. Add red food coloring.
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