Iced Lemon Shortbread Fingers

"These are good with tea or a fruit compote."
 
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Ready In:
52mins
Ingredients:
14
Serves:
24
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...
 
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