Lemon Ginger Shortbread

Directions

1. 1
   Heat oven to 325*.
2. 2
   In large bowl, combine butter and sugar; beat until light and fluffy.
3. 3
   Lightly spoon flour into measuring cup; level off. Add flour, ginger and lemon peel; mix well.
4. 4
   Shape dough into ball; divide into 4 pieces. On ungreased cookie sheets, flatten each piece to 6-inch round; press edges to smooth.
5. 5
   Bake at 325* for 15 to 25 minutes or until edges are light golden brown. Cool 5 minutes; cut each round layer into 8 wedges; pierce surface with fork if desired. Cool on cookie sheet for 15 minutes or until completely cooled.
6. 6
   In small bowl, combine powdered sugar and enough lemon juice for desired drizzling consistency; blend until smooth. Place mixture in small resealable food storage plastic bag; seal bag. Cut off small corner of bag. Squeeze glaze onto cooled cookies.