Lemon Shortbread Rosettes - cooking recipe

Ingredients

1 cup butter, chopped
1 tsp lemon zest
1/3 ucp powdered sugar, sifted
1 2/3 cups all-purpose flour, sifted
2/3 cup cornstarch, sifted
3 oz mixed citrus peel, finely chopped

Preparation

Preheat oven to 350\u00b0F.
Beat butter, lemon zest and powdered sugar until pale. Stir in flour and cornstarch in 2 batches. Transfer to a large piping bag fitted with a fluted tube and pipe batter into rosettes on lightly greased baking trays, about 3/4 inch apart. Sprinkle with mixed citrus peel. Bake for 15 mins, or until lightly browned. Let cool on tray for 10 mins then transfer to a wire rack to cool completely.