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LEMON SHORTBREAD COOKIES
Makes: about 4 dozens
1 1/4 cups all purpose
flour
1/2 cup cornstarch
1/3 cup powdered sugar
3/4 cup (1 1/4
sticks) butter, softened
2 tablespoons white sugar
1 teaspoon grated
lemon peel
1 tablespoon lemon juice
2 tablespoons white sugar
Preheat oven to
350 degrees.
In a large mixing bowl of an electric beater, combine flour,
cornstarch, powdered sugar, butter, lemon peel and lemon juice.
Beat at low
speed, scraping bowl often, until well mixed (2 to 3 minutes).
Shape the
dough into a 14 by 1-inch cylinder. Roll in the remaining 2 tablespoons sugar.
Wrap in plastic food wrap. Refrigerate until firm.
With a sharp knife, cut
the log into 1/4-inch thick slices. Place one inch apart on cookie sheets.
Bake for 10 to 12 minutes or until set. (Cookies will not brown.) Cool on
racks. Store in an airtight container.
