Lemon-Ginger Shortbread

Carb. per serving 18 g

Servings 36 (2 cookies each)

Prep 25 minutes

Bake 20 minutes per batch

• 3¾ cups flour
• 2 cups powdered sugar
• ¼ cup chopped crystallized ginger
• 2 teaspoons finely shredded lemon peel
• 1½ cups unsalted butter
• 2 to 3 tablespoons lemon juice
•   Finely shredded lemon peel (optional)

1. Preheat oven to 325°F. Line two cookie sheets with parchment paper; set aside. In a medium bowl combine flour, 1 cup of the powdered sugar, the crystalized ginger, and the 2 teaspoons lemon peel. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling together. Stir in 1 tablespoon of the lemon juice. Form mixture into a ball; knead until smooth.

2. Divide dough in half. Place each dough portion between two sheets of parchment paper or waxed paper. Roll each portion to a 12×6-inch rectangle. Cut each rectangle into thirty-six 2×1-inch pieces (72 pieces total). Place on the prepared cookie sheets. If desired, prick the tops of the rectangles with a fork.

3. Bake for 20 to 25 minutes or until bottoms are golden brown. Transfer to wire racks; cool completely.

4. For icing, in a small bowl combine the remaining 1 cup powdered sugar and add enough of the remaining lemon juice (1 to 2 tablespoons) to make drizzling consistency. Drizzle shortbread with icing. If desired, sprinkle with additional lemon peel. Let stand until set.

Per serving: 147 cal., 8 g total fat (5 g sat. fat), 20 mg chol., 2 mg sodium, 18 g carb. (0 g fiber, 7 g sugars), 1 g pro. Exchanges: 1 starch, 1.5 fat.