Lemon Shortbread Rosettes
6 ingredients
2 steps
Ingredients
- 1 cup butter, chopped
- 1 tsp lemon zest
- 1/3 ucp powdered sugar, sifted
- 1 2/3 cups all-purpose flour, sifted
- 2/3 cup cornstarch, sifted
- 3 oz mixed citrus peel, finely chopped
Directions
-
1Preheat oven to 350°F.
-
2Beat butter, lemon zest and powdered sugar until pale. Stir in flour and cornstarch in 2 batches. Transfer to a large piping bag fitted with a fluted tube and pipe batter into rosettes on lightly greased baking trays, about 3/4 inch apart. Sprinkle with mixed citrus peel. Bake for 15 mins, or until lightly browned. Let cool on tray for 10 mins then transfer to a wire rack to cool completely.
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