Iced Lemon Shortbread Fingers Recipe

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Iced Lemon Shortbread Fingers
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Ingredients
14
Count
Nutrition
285
Calories
Total time
52
Minutes
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Ingredients:

Directions:

  1. Lightly grease a 9-inch square pan or coat with nonstick spray.
  2. Line the pan with aluminum foil, letting the foil overhang two opposing sides of the pan by about 2 inches.
  3. In a medium bowl, thoroughly stir together the flour and cornstarch, set aside.
  4. In a food processor, process the powdered sugar, sugar and lemon zest until the sugar is yellow and zest if finely pulverized, about 3 minutes.stopping and scraping down the bowl several times. Add the butter, salt, lemon juice and lemon extract and process until well blended and fluffy, about 1 minute.
  5. Sprinkle the flour mixture over the butter mixture and process in on/off pulse until well blended and smooth, stopping and scraping down sides of bowl several times.
  6. Turn the dough out onto a large sheet of plastic wrap, pat the dough into a 6 disk. Fold the wrap around the dough.
  7. Refrigerate for 20-23 minutes or until doguh is cool and slightly firmer.
  8. Preheat the oven to 300°F.
  9. Press the dough evenly into the pan. lay a sheet of wax paper on the dough, then press it out the the edges until the top is smooth and flat.
  10. Peel off and discard the paper.
  11. Bake in the middle of the oven 37-40 minutes or until pale golden all over and just slightly darker at the edges.
  12. Transfer the pan to a wire rack and let stand until completely cooled.
  13. Using the overhanging foil as handles, transfer the shortbread to a cutting board. Carefully peel off and discard the foil.
  14. For the icing: In a food processor, combine the sugar, and lemon zest and process until the sugar is lightly colored and zest is finely pulverized. about 1 minutes, stopping and scraping down sides of bowl.
  15. Add enough water a few drops at a time to yield a fluid but not runny icing.
  16. Immediately spread the icing evenly over the shortbread.
  17. Let stand for 5 minutes.
  18. Using a large sharp knife, trim off and discard the uneven edges, work carefully, the shortbread is slightly crumbly.
  19. Wipe the knife clean between cuts.
  20. Cut into 24 fingers - using a table knife or spatula, carefully separate and lift the fingers, let stand, slightly separated until the icing completely sets, about 1 hour.
  21. Store in a single layer or layered with wax paper in an airtight container for up to 10 days or freeze for up to 1 month.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 285.43 Kcal (1195 kJ)
Calories from fat 133.13 Kcal
% Daily Value*
Total Fat 14.79g 23%
Cholesterol 15.25mg 5%
Sodium 242.86mg 10%
Potassium 473.27mg 10%
Total Carbs 36.03g 12%
Sugars 19.02g 76%
Dietary Fiber 0.25g 1%
Protein 2.8g 6%
Vitamin C 0.5mg 1%
Vitamin A 0.1mg 2%
Iron 0.1mg 0%
Calcium 17.1mg 2%
Amount Per 100 g
Calories 465.55 Kcal (1949 kJ)
Calories from fat 217.15 Kcal
% Daily Value*
Total Fat 24.13g 23%
Cholesterol 24.88mg 5%
Sodium 396.12mg 10%
Potassium 771.94mg 10%
Total Carbs 58.77g 12%
Sugars 31.02g 76%
Dietary Fiber 0.41g 1%
Protein 4.57g 6%
Vitamin C 0.9mg 1%
Vitamin A 0.1mg 2%
Iron 0.1mg 0%
Calcium 27.9mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.9
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

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