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

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

146.8 calories; protein 1.4g 3% DV; carbohydrates 18g 6% DV; exchange other carbs 1; dietary fiber 0.4g 2% DV; sugars 6.6g; fat 7.8g 12% DV; saturated fat 4.9g 24% DV; cholesterol 20.4mg 7% DV; vitamin a iu 236.7IU 5% DV; vitamin c 0.6mg 1% DV; folate 39mcg 10% DV; calcium 6.3mg 1% DV; iron 0.8mg 4% DV; magnesium 5.9mg 2% DV; potassium 37.9mg 1% DV; sodium 1.9mg.