Iced Lemon Shortbread Fingers Recipes

Steps:

• Lightly grease a 9-inch square pan or coat with nonstick spray.
• Line the pan with aluminum foil, letting the foil overhang two opposing sides of the pan by about 2 inches.
• In a medium bowl, thoroughly stir together the flour and cornstarch, set aside.
• In a food processor, process the powdered sugar, sugar and lemon zest until the sugar is yellow and zest if finely pulverized, about 3 minutes.stopping and scraping down the bowl several times. Add the butter, salt, lemon juice and lemon extract and process until well blended and fluffy, about 1 minute.
• Sprinkle the flour mixture over the butter mixture and process in on/off pulse until well blended and smooth, stopping and scraping down sides of bowl several times.
• Turn the dough out onto a large sheet of plastic wrap, pat the dough into a 6" disk. Fold the wrap around the dough.
• Refrigerate for 20-23 minutes or until doguh is cool and slightly firmer.
• Preheat the oven to 300°F.
• Press the dough evenly into the pan. lay a sheet of wax paper on the dough, then press it out the the edges until the top is smooth and flat.
• Peel off and discard the paper.
• Bake in the middle of the oven 37-40 minutes or until pale golden all over and just slightly darker at the edges.
• Transfer the pan to a wire rack and let stand until completely cooled.
• Using the overhanging foil as handles, transfer the shortbread to a cutting board. Carefully peel off and discard the foil.
• For the icing: In a food processor, combine the sugar, and lemon zest and process until the sugar is lightly colored and zest is finely pulverized. about 1 minutes, stopping and scraping down sides of bowl.
• Add enough water a few drops at a time to yield a fluid but not runny icing.
• Immediately spread the icing evenly over the shortbread.
• Let stand for 5 minutes.
• Using a large sharp knife, trim off and discard the uneven edges, work carefully, the shortbread is slightly crumbly.
• Wipe the knife clean between cuts.
• Cut into 24 fingers -- using a table knife or spatula, carefully separate and lift the fingers, let stand, slightly separated until the icing completely sets, about 1 hour.
• Store in a single layer or layered with wax paper in an airtight container for up to 10 days or freeze for up to 1 month.

Steps:

• Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
• Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
• Roll dough to 1/2 inch thick. Cut into 1-by-3-inch rectangles. Score with a knife; chill. Heat oven to 325 degrees. Bake until firm and just starting to color, 20 to 25 minutes.

Steps:

• Preheat oven to 325°. In a bowl, beat butter, confectioners' sugar and lemon zest until blended. Beat in lemon juice. Gradually beat in flour., Divide dough into four portions. On a lightly floured surface, roll each portion of dough into a 5x3-1/2-in. rectangle. Transfer to ungreased baking sheets. Cut each rectangle into six squares, but do not separate. Prick tops with a fork. Sprinkle with sugar., Bake 20-25 minutes or until light brown. Cool on pans 10 minutes. Transfer shortbread to a cutting board; recut into squares. Cool on a wire rack.

Steps:

• heat oven to 325* -- grease bottom and side of a 13x9 pan -- with crisco.set aside.
• beat sugars and butter in large mixing bowl -- until combined.
• beat on medium speed until light and fluffy --
• stir in lemon zest and lemon juice --
• stir in flour, cornstarch, and salt.
• press dough in pan -- with floured fingers.
• bake 35-45 minutes or top is lightly golden brown --
• cool completely in pan on wire rack for about 45 minutes.
• spread with lemon icing -- let stand 15 minutes.until set.
• for bars, cut into 6x6 rows.
• to prepare LEMON ICING:.
• mix all ingredients in medium bowl with spoon until smooth and spreadable.