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    You are in: Home / Recipes / Classic Lemon Shortbread Recipe
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    Classic Lemon Shortbread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Aunt Willie's Note:

    From the Pittsburgh Post Gazette. These have earned a permanent spot on my Christmas Cookie Tray. I sometimes skip the glaze and just dust with confectioner's sugar when cookies have cooled. Prep time does not include chill time.

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Cookie

    Glaze

    Directions:

    1. 1
      Beat butter until fluffy in a large bowl.
    2. 2
      Beat in sugar, egg, lemon extract and lemon rind.
    3. 3
      Combine flour, cornmeal and salt. Gradually add to butter mixture, mixing well.
    4. 4
      Shape dough into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate until firm, about 3 hours. (Can also freeze at this point. Frozen dough keeps for 3 months).
    5. 5
      Preheat oven to 350 degrees. Lightly grease cookie sheets.
    6. 6
      Cut dough into 1/4 inch thick slices.
    7. 7
      Bake on greased cookie sheets until cookie just begin to brown at the edges, about ten minutes.
    8. 8
      Remove from pan and cool on wire racks.
    9. 9
      For glaze, beat butter, confectioner's sugar and lemon juice to make a thin glaze. Drizzle over cooled cookies.

    Ratings & Reviews:

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    Nutritional Facts for Classic Lemon Shortbread

    Serving Size: 1 (938 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 86.3
     
    Calories from Fat 40
    47%
    Total Fat 4.5 g
    6%
    Saturated Fat 2.7 g
    13%
    Cholesterol 15.8 mg
    5%
    Sodium 44.8 mg
    1%
    Total Carbohydrate 10.8 g
    3%
    Dietary Fiber 0.2 g
    1%
    Sugars 5.8 g
    23%
    Protein 0.8 g
    1%

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