Lemon Shortbread For Ceramic Shortbread Pan Recipes

Steps:

• Preheat oven to 325 degrees.
• Cream butter until light.
• Cream in the powdered sugar and the grated lemon peel.
• Now work in the flour.
• Knead the dough on an unfloured board until nice and smooth.
• Spray the shortbread pan very lightly with a non-stick vegetable spray.
• Firmly press the dough into the shortbread pan.
• Prick the entire surface with a fork, and bake the shortbread right in the pan.
• Bake for 30 - 35 minutes, or until very lightly browned.
• Let the shortbread cool in the pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board.
• If the shortbread does not come right out, tap one edge of the pan.
• Cut the shortbread into serving pieces while it is still warm.
• Note: I usually leave it whole and wrap in plastic wrap and tie with ribbon or rafia for gifts.

Steps:

• Preheat oven to 300°F. Blend first 5 ingredients in processor. Add butter; cut in using on/off turns until moist clumps form. Gather dough into ball; divide in half. Press 1 dough half onto bottom of each of two 8-inch-diameter cake pans. Pierce dough all over with fork.
• Bake until cooked through and pale golden, about 40 minutes. Cool shortbread in pans on racks 5 minutes. Cut each warm shortbread in pan into 12 wedges. Cool completely. Using spatula, carefully transfer to platter. (Can be made up to 4 days ahead. Store in airtight container at room temperature.)

Steps:

• Beat butter, sugars and salt until blended; beat in lemon zest. Gradually beat in flour. Divide dough in half. Shape each into a disk; wrap. Refrigerate 30 minutes. Let dough stand at room temperature 5-10 minutes to soften slightly. , Preheat oven to 325°. Roll each portion of dough between two pieces of waxed paper to 1/4-in. thickness. Cut dough with a floured 1-1/2-in. heart-shaped or other cookie cutter. Place 1 in. apart on lightly greased baking sheets., Bake until bottoms are lightly browned, 7-10 minutes. Remove to wire racks to cool completely., For glaze, mix confectioners' sugar, lemon peel and lemon juice until smooth; spread over cookies. Sprinkle with colored sugar.