Lemon Drizzled Ginger Shortbread |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
LEMON DRIZZLED GINGER SHORTBREAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Benson Estate in Canton, Texas in 1987. Ingredients:
2 cups flour |
1 cup butter softened |
1/2 cup powdered sugar |
1 teaspoon ginger ground |
lemon drizzle |
1 cup sifted powdered sugar |
2 teaspoons corn syrup |
1 teaspoon grated lemon rind |
5 teaspoons fresh lemon juice |
2 drops yellow food color |
Directions:
1. In medium bowl mix flour, butter, powdered sugar and ginger with a fork until well blended.
2. Pat dough into a rectangular on an ungreased cookie sheet.
3. Score dough deeply with tines of fork dividing rectangle in half lengthwise and cutting 1” bars.
4. Crimp edges if desired then bake 25 minutes and cool completely on wire rack.
5. Combine all drizzle ingredients and drizzle over cookies and break into bars along scored lines.
|
|