Citrus Shortbread Cookies (Betty Crocker Best Desserts 2011, on shelves until 9/2011, pg. 96)
Ingredients
- 3/4 cup butter or margarine, softened
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 1/2 tsp. grated lime peel (I used lemon extract instead)
- 1 1/2 tsp. grated orange peel (Again, used orange extract)
- 1 cup powdered sugar
- 1 to 2 tbsp. lime juice
Directions
- Heat oven to 350℉. In large bowl, beat butter and granulated sugar with electric mixer on medium speed 2 to 3 minutes or until light and creamy. On low speed, beat in flour, lime peel and orange peel until blended. Gather dough into a ball.
- On lightly floured surface, roll dough into 8x6-inch rectangle, about 1/2 inch thick. (If dough cracks round edges, press edges to smooth.) Cut into 12 (2-inch) squares, then cut each square diagonally in half into triangles. On ungreased cookie sheet, place triangles 1/2 inch apart.
- Bake 12 to 17 minutes or until edges just begin to brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
- In small bowl, mix powdered sugar and lime juice with spoon until smooth and thin enough to drizzle. Drizzle glaze over cooled cookies.
Here's the thing: Mom was so obsessed with the cookies I made her last year that she specifically asked for them when giving me and my brothers gift ideas this year. Still, like I said, I wanted to do something different. And Mom claimed she liked these. I say "claimed" because she winced a little when biting into them but said she liked them. I think she was disappointed they weren't the cookies she wanted. From now on, I'm foregoing variety for her too.
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