Lemon-licious Shortbread Recipe

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Enjoy life's cookies for everyoneThis is a very delicate and delicious cookie. Th e lemon icing makes for a fancy touch.

  • Yield: 12 bars


  • ½ cup (100 g) Spectrum Organic Shortening
  • ¾ cup (94 g) Bob’s Red Mill white rice flour
  • ½ cup (65 g) cornstarch
  • ½ cup (50 g) powdered sugar
  • 0.12 teaspoon (0.6 g) baking powder
  • 0.12 teaspoon (0.8 g) salt
  • 1 tablespoon (15 ml) lemon juice
  • 1 teaspoon (1.7 g) lemon zest
For Icing
  • 1 cup (120 g) powdered sugar
  • 2 teaspoons (10 ml) lemon juice
  • 2 teaspoons (3.4 g) lemon zest
How to Make It
  1. Preheat oven to 350°F (180°C, or gas mark 4).
  2. To make the shortbread
  3. In a food processor, combine all shortbread ingredients and process for 1 minute. Using your hands, press dough into an 8-inch (20-cm) square baking pan lined with aluminum foil.
  4. Bake for about 25 minutes, or until edges are golden. Let sit for half an hour on a baking sheet to cool. With a sharp knife, cut into small bars. Carefully remove from pan with a small spatula.
  5. To make the icing: Mix together the powdered sugar and lemon juice. With a spoon, drizzle icing over each bar. Sprinkle a touch of lemon zest over each iced bar if desired. Let icing harden before serving.

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