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

Source: Diabetic Living Magazine


Recipe Summary

45 mins
25 mins


Ingredient Checklist


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.

  • 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

2 cookies
147 calories; protein 1.4g; carbohydrates 18g; dietary fiber 0.4g; sugars 6.6g; fat 7.8g; saturated fat 4.9g; cholesterol 20.4mg; vitamin a iu 236.7IU; vitamin c 0.6mg; folate 39mcg; calcium 6.3mg; iron 0.8mg; magnesium 5.9mg; potassium 37.9mg; sodium 1.9mg.

1 1/2 fat, 1 starch