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.

ICED LEMON SHORTBREAD FINGERS

Steps:

• Lightly grease a 9-inch square pan or coat with nonstick spray.
• Line the pan with aluminum foil, letting the foil overhang two opposing sides of the pan by about 2 inches.
• In a medium bowl, thoroughly stir together the flour and cornstarch, set aside.
• In a food processor, process the powdered sugar, sugar and lemon zest until the sugar is yellow and zest if finely pulverized, about 3 minutes.stopping and scraping down the bowl several times. Add the butter, salt, lemon juice and lemon extract and process until well blended and fluffy, about 1 minute.
• Sprinkle the flour mixture over the butter mixture and process in on/off pulse until well blended and smooth, stopping and scraping down sides of bowl several times.
• Turn the dough out onto a large sheet of plastic wrap, pat the dough into a 6" disk. Fold the wrap around the dough.
• Refrigerate for 20-23 minutes or until doguh is cool and slightly firmer.
• Preheat the oven to 300°F.
• Press the dough evenly into the pan. lay a sheet of wax paper on the dough, then press it out the the edges until the top is smooth and flat.
• Peel off and discard the paper.
• Bake in the middle of the oven 37-40 minutes or until pale golden all over and just slightly darker at the edges.
• Transfer the pan to a wire rack and let stand until completely cooled.
• Using the overhanging foil as handles, transfer the shortbread to a cutting board. Carefully peel off and discard the foil.
• For the icing: In a food processor, combine the sugar, and lemon zest and process until the sugar is lightly colored and zest is finely pulverized. about 1 minutes, stopping and scraping down sides of bowl.
• Add enough water a few drops at a time to yield a fluid but not runny icing.
• Immediately spread the icing evenly over the shortbread.
• Let stand for 5 minutes.
• Using a large sharp knife, trim off and discard the uneven edges, work carefully, the shortbread is slightly crumbly.
• Wipe the knife clean between cuts.
• Cut into 24 fingers -- using a table knife or spatula, carefully separate and lift the fingers, let stand, slightly separated until the icing completely sets, about 1 hour.
• Store in a single layer or layered with wax paper in an airtight container for up to 10 days or freeze for up to 1 month.