Lemon Shortbread Rosettes

1. 1

   Preheat oven to 350u00b0F.

2. 2

   Beat butter, lemon zest and powdered sugar until pale. Stir in flour and cornstarch in 2 batches. Transfer to a large piping bag fitted with a fluted tube and pipe batter into rosettes on lightly greased baking trays, about 3/4 inch apart. Sprinkle with mixed citrus peel. Bake for 15 mins, or until lightly browned. Let cool on tray for 10 mins then transfer to a wire rack to cool completely.

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