Recipe Image

Lemon-Ginger Shortbread

  • 25 m
  • 45 m
Diabetic Living Magazine
“Lemon and ginger compliment each other perfectly in this shortbread dessert.”


    • 3¾ cups all-purpose flour
    • 2 cups powdered sugar
    • ¼ cup chopped crystallized ginger
    • 1½ cups unsalted butter
    • 2 tablespoons lemon juice


  • 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.
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