"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lemon-Lime Shortbread Recipe

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This recipe for Lemon-Lime Shortbread, by , is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Koene
Added: Sunday, August 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. butter (no substitutes), at room temperature
1 c. flour
1/3 c. sugar
1/8 tsp. salt
grated zest of 1 large lemon
grated zest of 1 large lime
sugar for sprinkling

Directions:
Directions:
Preheat oven to 350 F. Adjust oven rack to middle position. Cream butter in large bowl of electric mixer. Beat in flour, sugar, salt, and lemon and lime zests just until combined.

Roll dough into 1/8-inch thickness between 2 pieces of plastic wrap or wax paper. (If necessary, chill dough for easier handling: still in its plastic wrap, place rolled dough in freezer for a few minutes or until firm enough to cut into shapes.) Remove top piece of plastic wrap and cut into desired shapes with cookie cutters. Place 1-inch apart on ungreased cookie sheets. Bake in batches for 5-8 minutes or just until set and edges are lightly golden. Transfer cookies to rack to cool and immediately sprinkle tops with sugar. Makes about 1 dozen cookies.

Personal Notes:
Personal Notes:
Also from the Queen of Shortbread.

 

 

 

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