Iced Lemon Shortbread Fingers Recipes

ICED LEMON SHORTBREAD BARS

Steps:

• Heat oven to 325°F (if using dark or nonstick pan, heat oven to 300°F). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
• In large bowl, beat 3/4 cup powdered sugar, the granulated sugar and butter with electric mixer on low speed until combined. Beat on medium speed until light and fluffy. Stir in 2 tablespoons lemon peel and 1/4 cup lemon juice. Stir in flour, cornstarch and salt. Press dough in pan with floured fingers.
• Bake 35 to 45 minutes or until top is light golden brown. Cool completely, about 45 minutes.
• Meanwhile, in medium bowl, stir all Lemon Icing ingredients until smooth and spreadable. Spread cooled bars with Lemon Icing; let stand 15 minutes or until set. For bars, cut into 6 rows by 6 rows.

ICED LEMON SHORTBREAD BARS

Steps:

• heat oven to 325* -- grease bottom and side of a 13x9 pan -- with crisco.set aside.
• beat sugars and butter in large mixing bowl -- until combined.
• beat on medium speed until light and fluffy --
• stir in lemon zest and lemon juice --
• stir in flour, cornstarch, and salt.
• press dough in pan -- with floured fingers.
• bake 35-45 minutes or top is lightly golden brown --
• cool completely in pan on wire rack for about 45 minutes.
• spread with lemon icing -- let stand 15 minutes.until set.
• for bars, cut into 6x6 rows.
• to prepare LEMON ICING:.
• mix all ingredients in medium bowl with spoon until smooth and spreadable.