- 1-1/2 cups flour
- 1/3 cup cornstarch
- ½ cup powdered sugar
- 2-1/2 tablespoons sugar
- 2 tablespoons lemon zest
- ¾ cup butter, softened
- ¼ teaspoon salt
- 2 teaspoons lemon juice
Icing
- 2 tablespoons sugar
- 1 teaspoon lemon zest
- 1-1/2 tablespoons lemon juice
- 1 teaspoon light corn syrup
- 1 cup powdered sugar
Grease a 9-inch square baking pan and then line with foil, allowing the foil to overhang by 2 inches on the sides. In a small bowl, combine the flour and cornstarch.
In a food processor, process the powdered sugar, sugar, and lemon zest until the zest is pulverized. Add the butter, salt and lemon juice and process until well blended and fluffy. Add the flour mixture and process in on/off pulses until well blended. Wrap the dough in plastic wrap and refrigerate about 30 minutes.
Preheat oven to 300 degrees. Press the dough evenly into the prepared pan and bake for 37-45 minutes or until pale golden brown and slightly dark at the edges. Transfer pan to wire rack and cool completely.
To make the icing, in a food processor, process the sugar and lemon zest. Add the lemon juice and corn syrup and process until combined. Add the powdered sugar and pulse until combined. If the icing is too thick to spread, add a couple drops of water.
Remove the shortbread from the pan and peel away the foil. Place on a cutting board and spread with the icing. Let set for 5 minutes and then cut into fingers. After cutting, allow the icing to set completely, about an hour.
In a food processor, process the powdered sugar, sugar, and lemon zest until the zest is pulverized. Add the butter, salt and lemon juice and process until well blended and fluffy. Add the flour mixture and process in on/off pulses until well blended. Wrap the dough in plastic wrap and refrigerate about 30 minutes.
Preheat oven to 300 degrees. Press the dough evenly into the prepared pan and bake for 37-45 minutes or until pale golden brown and slightly dark at the edges. Transfer pan to wire rack and cool completely.
To make the icing, in a food processor, process the sugar and lemon zest. Add the lemon juice and corn syrup and process until combined. Add the powdered sugar and pulse until combined. If the icing is too thick to spread, add a couple drops of water.
Remove the shortbread from the pan and peel away the foil. Place on a cutting board and spread with the icing. Let set for 5 minutes and then cut into fingers. After cutting, allow the icing to set completely, about an hour.
Recipe from The All-American Cookie Book by Nancy Baggett
