Lemon and ginger compliment each other perfectly in this shortbread dessert. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 325 degrees 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.

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  • 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.

  • Bake for 20 to 25 minutes or until bottoms are golden brown. Transfer to a wire rack; cool.

  • 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 Facts

147 calories; 7.8 g total fat; 4.9 g saturated fat; 20 mg cholesterol; 2 mg sodium. 38 mg potassium; 18 g carbohydrates; 0.4 g fiber; 7 g sugar; 1.4 g protein; 237 IU vitamin a iu; 1 mg vitamin c; 39 mcg folate; 6 mg calcium; 1 mg iron; 6 mg magnesium;