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

  1. 1
    Preheat oven to 350°F.
  2. 2
    Beat 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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