Lemon-Ginger Shortbread

Lemon-Ginger Shortbread

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From: Diabetic Living Magazine

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

Ingredients 36 servings

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Original recipe yields 36 servings
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


  • 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

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