Citrus Shortbread With Lemon And Ginger Glaze - cooking recipe

Ingredients

1 cup butter, softened
3 cups powdered sugar
2/3 cup cornstarch
1 1/2 cups all-purpose flour, plus extra for dusting
1 tbsp lemon, lime or orange zest
3 tbsp lemon juice
4 pieces candied ginger, sliced

Preparation

Preheat oven to 325\u00b0F. Line 2 baking trays with parchment paper.
Cream butter and 2/3 cup powdered sugar until fluffy. Sift cornstarch and flour over top then fold in. Add citrus zest. Form into a log, wrap in plastic wrap and chill for at least 1 hour.
Roll dough out until 1/4 inch thick. Cut out shapes with a cookie cutter and transfer to prepared pans. Bake for 12-15 mins, or until light golden brown. Let cool on trays for 5 mins then transfer to wire racks to cool completely.
Meanwhile, to make the glaze, combine remaining powdered sugar with lemon juice and mix until smooth. Ice cookies with lemon glaze and decorate with candied ginger.