Iced Lemon Shortbread Fingers |
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Prep Time: 15 Minutes Cook Time: 37 Minutes |
Ready In: 52 Minutes Servings: 24 |
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These are good with tea or a fruit compote. Ingredients:
1 1/2 cups all-purpose white flour |
1/3 cup cornstarch |
1/2 cup powdered sugar |
2 1/2 tablespoons granulated sugar |
2 tablespoons finely grated lemon zest |
3/4 cup butter, slightly softened |
1/4 teaspoon salt |
2 teaspoons fresh lemon juice |
1/2 teaspoon lemon extract |
2 tablespoons granulated sugar |
1 teaspoon finely grated lemon zest |
1 1/2 tablespoons fresh lemon juice |
1 teaspoon light corn syrup |
1 cup powdered sugar |
Directions:
1. Lightly grease a 9-inch square pan or coat with nonstick spray.
2. Line the pan with aluminum foil, letting the foil overhang two opposing sides of the pan by about 2 inches.
3. In a medium bowl, thoroughly stir together the flour and cornstarch, set aside.
4. 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.
5. 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.
6. Turn the dough out onto a large sheet of plastic wrap, pat the dough into a 6 disk. Fold the wrap around the dough.
7. Refrigerate for 20-23 minutes or until doguh is cool and slightly firmer.
8. Preheat the oven to 300°F.
9. 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.
10. Peel off and discard the paper.
11. Bake in the middle of the oven 37-40 minutes or until pale golden all over and just slightly darker at the edges.
12. Transfer the pan to a wire rack and let stand until completely cooled.
13. Using the overhanging foil as handles, transfer the shortbread to a cutting board. Carefully peel off and discard the foil.
14. 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.
15. Add enough water a few drops at a time to yield a fluid but not runny icing.
16. Immediately spread the icing evenly over the shortbread.
17. Let stand for 5 minutes.
18. Using a large sharp knife, trim off and discard the uneven edges, work carefully, the shortbread is slightly crumbly.
19. Wipe the knife clean between cuts.
20. 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.
21. 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.
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