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Shortbread Cookies are the closest holiday dessert to comfort food—the kind of Christmas cookies Grandma used to make. The great thing about our Shortbread Cookie recipe is that you can easily adapt it to feature other flavors. Here you'll find two tasty twists: Lemon-Drizzled Shortbread and Petticoat Tails.
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Bake and cool the shortbread as directed. Make a lemon glaze: Stir together 2 cups sifted confectioners’ sugar, 2 tablespoons strained lemon juice and the grated zest of ½ lemon. Drizzle glaze over the cooled shortbread.
Divide the dough into six pieces. On a lightly floured surface, roll each piece out to a 6- or 7-inch circle about ¼ inch thick. Press the tines of a fork around the edges of the circle to make a pattern. With a knife, score the dough into 6 pie-shaped wedges, cutting almost—but not all the way— through the dough. Prick each wedge in several places with a fork. Bake the dough as directed. While the shortbread is still warm, slice it all the way through.