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Lemon Ginger Shortbread

I’m ending the week with a new cookie creation! I love lemon and ginger together, great spring flavors! I have a shortbread pan and I used it for this recipe. If you don’t have a shortbread pan, place the dough on a small baking sheet and cut when cool.

Wishing you a beautiful weekend and Easter Blessings!

Debbi K.

Lemon Ginger Shortbread

2 sticks butter, leave on counter about an hour before using, you don’t want it at room temp but you also don;t want too cold

1/2 cup lemon sugar ( I mix about 1 cup sugar with juice from 1/2 lemon in the food processor then measure out 1/2 cup)

1/2 tsp ground ginger

2 tsp. lemon juice

1 tsp. vanilla

2 cups flour

Cream the butter and sugar. Add ginger, lemon juice and vanilla, mix until combined. Add flour, mix until combined. With your hands form the dough into a smooth ball. Press your dough into a lightly greased shortbread pan and prick with a fork. Bake at 325 degrees for 30 – 35 minutes until the edges are golden brown. Enjoy!



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