Tender, buttery cookies get a special perk from lemon and ginger.
Lemon-Ginger Shortbread
- Prep Time 30 min
- Total 1 hr 20 min
- Ingredients 7
- Servings 32
Ingredients
Cookies
- 1 cup butter, softened
- 1/3 cup sugar
- 2 cups all-purpose flour
- 1/3 cup finely chopped crystallized ginger
- 1 tablespoon grated lemon peel
Glaze
- 1/2 cup powdered sugar
- 2 to 4 teaspoons fresh lemon juice
Instructions
-
Step1Heat oven to 325°F. In large bowl, combine butter and sugar; beat until light and fluffy.
-
Step2Lightly spoon flour into measuring cup; level off. Add flour, ginger and lemon peel; mix well. Shape dough into ball; divide into 4 pieces. On ungreased cookie sheets, flatten each piece to 6-inch round; press edges to smooth.
-
Step3Bake at 325°F. for 15 to 25 minutes or until edges are light golden brown. Cool 5 minutes. Cut each round into 8 wedges; pierce surface with fork if desired. Cool on cookie sheet for 15 minutes or until completely cooled.
-
Step4In small bowl, combine powdered sugar and enough lemon juice for desired drizzling consistency; blend until smooth. Place mixture in small resealable food storage plastic bag; seal bag. Cut off small corner of bag. Squeeze glaze onto cooled cookies.
Nutrition
100
Calories
6g
Total Fat
1g
Protein
11g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 100
- Calories from Fat
- 50
- Total Fat
- 6g
- 9%
- Saturated Fat
- 4g
- 20%
- Cholesterol
- 15mg
- 5%
- Sodium
- 60mg
- 3%
- Total Carbohydrate
- 11g
- 4%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 5g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
1/2 Starch; 1 Fat;
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