Lemon Shortbreads Recipe

Photo by: Taste of Home In a large bowl, cream butter and sugars until light and fluffy. Beat in lemon peel. Combine flour and salt; gradually add to creamed mixture and mix well.

Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.

Let dough stand at room temperature for 5-10 minutes to soften. Roll out each portion between two sheets of waxed paper to 1/4-in. thickness. Cut with a floured 1-1/2-in. diamond-shaped cookie cutter. Place 1 in. apart on lightly greased baking sheets.

Bake at 325° for 6-8 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely.

Combine the confectioners' sugar, lemon juice and peel; spread over cookies. Sprinkle with colored sugar. Yield: 4 dozen.