There is no cream in this delicious soup – unless you decide to drizzle a bit over individual servings as a finishing touch. The creaminess is achieved with the addition of potatoes, which are puréed into the soup, providing it with a velvety texture.
- Lemon Shortbread Cookies2015-10-28 09:00:23PrintIngredients
- 3/4 cup butter softened
- 1/3 cup icing sugar (confectioner’s sugar)
- 1 tsp. grated lemon zest
- 1 Tbsp. fresh lemon juice
- 1 1/4 cups floour
- 1/2 cup cornstarch
Frosting- 3/4 cup icing sugar (confectioner’s sugar)
- 1/4 cup butter, softened
- 1 tsp. grated lemon zest
- 1 tsp. fresh lemon juice
Instructions- In a large bowl, cream butter and icing sugar. Mix in lemon zest and juice. Add flour and cornstarch and mix thoroughly. Divide dough in half. Shape each half into a 1″ roll. Wrap in plastic wrap and refrigerate for at least 1 hour or until ready to bake. Preheat oven to 350 F. Using sharp knife, cut into 1/4″ slices. Place each slice 2″ apart on cookie sheet. Bake for 8-12 minutes, or until set. These cookies do not brown. Cool completely.
- Frosting: In a small bowl,combine icing sugar, butter, lemon zest and lemon juice. Beat until light and fluffy. Frost cooled cookies then hide them before the children discover your new best recipe!
- A Year of The Best (Page: 130)
Instructions- In a large bowl, cream butter and icing sugar. Mix in lemon zest and juice. Add flour and cornstarch and mix thoroughly. Divide dough in half. Shape each half into a 1″ roll. Wrap in plastic wrap and refrigerate for at least 1 hour or until ready to bake. Preheat oven to 350 F. Using sharp knife, cut into 1/4″ slices. Place each slice 2″ apart on cookie sheet. Bake for 8-12 minutes, or until set. These cookies do not brown. Cool completely.
- Frosting: In a small bowl,combine icing sugar, butter, lemon zest and lemon juice. Beat until light and fluffy. Frost cooled cookies then hide them before the children discover your new best recipe!
Notes- A Year of The Best (Page: 130)
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