Serves: 2
Total Calories: 1,360
In a medium bowl with a fork, mix butter and lemon extract until blended.
Add flour, 2/3 cup powdered sugar and salt stir until well blended. Divide dough in half. Cover and chill for 30 minutes.
Preheat oven to 325°. Place one portion of dough at a time on a surface lightly dusted with powdered sugar. Roll dough to about 1/4 -inch thickness (dough should be the same thickness as the cookie cutters). Dip cutters in powdered sugar and cut cookies. Place cookies 1 inch apart on ungreased baking sheets. Lightly sprinkle with granulated sugar before baking if not decorating cookies after baking. Prick cookies with tines of a fork.
Bake for 18 to 20 minutes or just until golden. Do not overbake. Cool cookies on wire racks. If desired, pipe frosting over lines in design on cookies. Store loosely covered if decorated otherwise store in an airtight container.
(Note: Recipe in Cut-Out Cookies includes Lemon Glaze (optional).
Lemon Glaze: In a small bowl, combine 1 cup sifted powdered sugar, 2 teaspoons corn syrup and 1 teaspoon grated lemon rind. Stir in 4 1/2 to 5 1/2 teaspoons lemon juice until of desired consistency. Tint with 1 to 2 drops yellow food color if desired. Use on Lemon Shortbread (see above) or on cookies of your choice. Makes about 2/3 cup.
This Lemon Shortbread recipe is from the Cookie Creations Cookbook. Download this Cookbook today.
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