Tuesday, December 9, 2008

Lemon Shortbread Slices

These would make a lovely gift with some specialty teas!

~ 1 cup butter, softened
~ 3/4 c. granulated sugar
~ 2 tsp. grated lemon zest
~ 2 1/4 c. all-purpose flour
~ 1 large Egg white, fork beaten
~ 1/3 c. yellow sanding (decorating) sugar

Cream butter and granulated sugar in large bowl. Add lemon zest. Beat well.

Add flour in 2 additions, mixing well after each addition until no dry flour remains. Roll dough into 3 inch (7.5 cm) diameter log.

Brush log evenly with egg white. Sprinkle sanding sugar evenly on sheet of waxed paper slightly longer than log. Roll log in sanding sugar until coated. Wrap with plastic wrap. Chill for at least 6 hours or overnight. Discard plastic wrap. Cut log into 1/4 inch (6 mm) slices. Cut each slice in half. Arrange halves about 1 inch (2.5 cm) apart on ungreased cookie sheets. Score each half with knife to make 4 wedges. Bake in 325°F (160°C) oven for 8 to 10 minutes until golden. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool. Makes 6 1/2 dozen (78) cookies.

~ Courtesy of Company's Coming

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