Bake Time
10-12 minYield
40 cookiesRating
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Loading...| 1 1/2 cups ROGERS ALL-PURPOSE FLOUR | |
| 1/4 cup cornstarch | |
| 1 cup butter or margarine | |
| 1/2 cup icing sugar | |
| 1 tsp. lemon extract | |
| 1 rind of large lemon, grated |
Tangy, melt-in-your mouth shortbread cookies
| 1. | Preheat oven to 350°F (180°C). |
| 2. | Sift together flour and cornstarch; set aside. Cream butter. Add icing sugar and lemon extract and beat. |
| 3. | Add dry ingredients to creamed mixture and beat until fluffy. Add lemon rind and beat. |
| 4. | Drop by teaspoon onto ungreased cookie sheet and bake 10 – 12 minutes or until golden. Cool on wire rack. |
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