Citrus Shortbread With Lemon And Ginger Glaze

1. 1

   Preheat oven to 325u00b0F. Line 2 baking trays with parchment paper.

2. 2

   Cream butter and 2/3 cup powdered sugar until fluffy. Sift cornstarch and flour over top then fold in. Add citrus zest. Form into a log, wrap in plastic wrap and chill for at least 1 hour.

3. 3

   Roll dough out until 1/4 inch thick. Cut out shapes with a cookie cutter and transfer to prepared pans. Bake for 12-15 mins, or until light golden brown. Let cool on trays for 5 mins then transfer to wire racks to cool completely.

4. 4

   Meanwhile, to make the glaze, combine remaining powdered sugar with lemon juice and mix until smooth. Ice cookies with lemon glaze and decorate with candied ginger.

* Per serving · 4 servings · Values may vary.

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