Lemon-Ginger Shortbread

Lemon-Ginger Shortbread

0 Reviews
From: Diabetic Living Magazine

Lemon and ginger compliment each other perfectly in this shortbread dessert.

Ingredients 36 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 36 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 3¾ cups all-purpose flour
  • 2 cups powdered sugar
  • ¼ cup chopped crystallized ginger
  • 1½ cups unsalted butter
  • 2 tablespoons lemon juice

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 325°F. Line two baking sheets with parchment paper; set aside. In a medium bowl combine flour, 1 cup of the powdered sugar, the crystallized ginger and lemon peel. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling together. Stir in 1 tablespoon of the lemon juice. Form mixture into a ball; knead until smooth.
  2. Divide dough in half. Place each dough portion between two sheets of parchment paper or waxed paper. Roll each portion to a 12x6-inch rectangle. Cut each rectangle into thirty-six 2x1-inch pieces (72 pieces total). Place on the prepared baking sheets. If desired, prick the tops of the rectangles with a fork.
  3. Bake for 20 to 25 minutes or until bottoms are golden brown. Transfer to a wire rack; cool.
  4. For icing, in a small bowl combine the remaining 1 cup powdered sugar and add enough of the remaining lemon juice (1 to 2 tablespoons) to make a drizzling consistency. Drizzle shortbread with icing. Let stand until set.

Nutrition information

  • Serving size: 2 cookies
  • Per serving: 147 calories; 8 g fat(5 g sat); 0 g fiber; 18 g carbohydrates; 1 g protein; 39 mcg folate; 20 mg cholesterol; 7 g sugars; 237 IU vitamin A; 1 mg vitamin C; 6 mg calcium; 1 mg iron; 2 mg sodium; 38 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1½ fat, 1 starch

Reviews 0