lemon shortbreads
- Categories
- Cookies
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Almonds |
| 1 cup | Powdered sugar |
| 1 cup | Room temp unsalted butter |
| 1 tablespoon | Grated lemon zest |
| 2 | Egg yolks |
| ½ cup | Cornstarch |
| ½ teaspoon | Salt |
| 2 cups | Flour |
Preheat oven to 325. Line a 13X9X2" pan with aluminum foil. Coat foil with nonstick cooking spray. Place almonds & powdered sugar in processor or blender. Whirl until tezture of fine meal. Beat together butter & zest in large bowl until creamy. Beat in yolks, sugar mix, cornstarch & salt until smooth & creamy. On low speed, beat in flour just until blended. Scrape into prepared pan, spreading level & pressing to compact. Bake for 25-30 minutes or until golden. Remove pan to wire rack to cool for 20 minutes. Spread frosting or topping, decorate with drizzle or sprikle. Cut into bars.
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