LEMON “SHORTBREAD” COOKIES WITH LEMON ICING
Makes 8 to 10 servings.
LEMON “SHORTBREAD” COOKIES WITH LEMON ICING
– Lemon Icing (recipe follows)
– 1 cup unsalted margarine
– 3/4 cup sugar
– 2 1/2 cups flour
– Grated peel of 1 lemon
– 1 cup toasted ground walnuts or pecans
Prepare the Lemon Icing; set aside.
Preheat the oven to 300 F.
In the bowl of an electric mixer, cream the butter and sugar together until well blended. Add flour and lemon zest and beat until crumbly and moist. Blend in the nuts.
Divide the dough into 4 portions; on a floured board, knead each portion into a ball. With palm of hand, press each ball into a smooth, flat disc 1/4- to 1/3-inch thick. Cut into rounds and cut each round in half. Arrange the cookies on a greased, foil-lined or Silpat-lined baking sheet in symmetrical rows to economize space. Leave space to allow for spreading.
Bake in preheated oven for 25 minutes or until lightly brown. Cool on racks. Decorate with Lemon Icing.
Makes about 2 to 3 dozen cookies.
LEMON ICING
– 1 1/8 cups powdered sugar
– 1 egg white, unbeaten
– 1/2 teaspoon lemon juice
– 1/8 teaspoon vanilla extract
In the bowl of an electric mixer, combine sugar, egg white, lemon juice and vanilla. Beat at low speed until the sugar is dissolved. Then beat at high speed until mixture is light and fluffy. Cover with damp towel until ready to use.
Makes about 1 1/2 cups.
Judy Zeidler is a food consultant, cooking teacher and author of 10 cookbooks, including “Italy Cooks” (Mostarda Press, 2011). Her website is judyzeidler.com.
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