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Recipe: Lemon Shortbread Cookies

Desserts - Cookies, Brownies, Bars
LEMON SHORTBREAD COOKIES
"Melt-in-your-mouth delicious -- velvety, rich and buttery. Corn starch acts as a "cookie dough tenderizer". Serve homemade shortbread cookies completely cooled; with a hot beverage."

1 1/3 cups Argo or Kingsford's corn starch
2 cups butter or margarine
2/3 cup powdered sugar
1 teaspoon finely shredded lemon peel
1/2 teaspoon vanilla
2 cups all-purpose flour

Preheat the oven to 350 degrees F.

In a large bowl, beat butter until softened. Add powdered sugar, beat until well combined. Add lemon peel and vanilla; beat well.

In a medium bowl, stir together flour and corn starch; add to butter mixture and beat well.

Roll dough into 1-inch balls. Place on ungreased cookie sheets. Press tines of a fork atop each ball to make subtle design.

Bake about 15 minutes or until bottoms are lightly browned. Cool on wire racks.

Makes six dozen cookies
Serving Size: one cookie with frosting

Nutrition Information Per Serving: Calories: 140, Total Fat: 7g, Saturated Fat: 4g, Cholesterol: 20mg, Sodium: 50mg, Carbohydrates: 20g, Dietary Fiber: 0g, Sugars: 13g, Protein: 1g

Source: ACH Food Companies, Inc.
MsgID: 0221131
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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