Ingredients
Shortbread:
1 c butter, softened
1/2 c sugar
2 tbsp lemon juice
2 tsp finely grated lemon peel
2 1/2 c flour
Glaze:
1/2 c powdered sugar
1 tbsp butter, softened
1 tbsp finely grated lemon peel
Preparation
Heat oven to 350. In large bowl, combine 1 c butter, sugar, 2 tbsp lemon juice and 2 tsp lemon peel. Beat at med speed, scraping bowl often, until creamy 1-2 min. Reduce speed to low; add flour. Beat until crumbly 1-2 min. By hand, knead dough until smooth.
Lightly greast 9" sq. baking pan. Press dough evenly into pan. Bake for 30-35 min til golden brown. Cool completely.
In small bowl combine powdered sugar, 1 tbsp butter and 1 tbsp lemon juice. Using wire whisk, blend until very smooth.
Spread thin layer of glaze over cooled shortbread. Sprinkle with 1 tbsp finely grated lemon peel. Allow to stand 30 min. Cut into 2 1/2 x 3/4" strips.
