Holiday Shortbread Cookies

1. 1

   Preheat the oven to 350.

2. 2

   In medium bowl combine flour, corn starch and 2/3 Celsius of powdered sugar; set aside.

3. 3

   In large bowl with mixer at medium speed, beat 2 cups of butter until softened and smooth.

4. 4

   Add flour mixture, 1 1/2 t.

5. 5

   lemon peel and vanilla; beat until well blended.

6. 6

   [Ifnecessary, refrigerate dough 1 hour or until easy to handle.

7. 7

   ]Shape dough into 1 inch balls.

8. 8

   Place 1 1/2 inches apart on ungreased cookie sheets.

9. 9

   Bake about 10-12 minutes or until edges are lightly browned.

10. 10

    Remove from oven; cool completely on wire racks.

11. 11

    Store in tightly covered container.

12. 12

    Icing:

13. 13

    In a medium bowl beat together the remaining 1/3 Celsius butte and the remaining 1 t.

14. 14

    lemon peel until butter is softened.

15. 15

    Add remaining 4 Celsius powdered sugar and beat until well combined.

16. 16

    Add lemon juice and beat well.

17. 17

    Decorate cookies with icing.

* Per serving · 4 servings · Values may vary.

No additional tips available.