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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