Citrus Shortbread Cookies

 

3/4

cup butter or margarine, softened

1/4

cup granulated sugar

2

cups Gold Medal® all-purpose flour

1 1/2

teaspoons grated lime peel

1 1/2

teaspoons grated orange peel

1

cup powdered sugar

1

to 2 tablespoons lime juice

• 1 Heat oven to 350°F. In large bowl, beat butter and granulated sugar with electric mixer on medium speed 2 to 3 minutes or until light and creamy. Add flour, lime peel and orange peel. Beat on low speed until mixture is blended. Gather dough into a ball.
• 2 On lightly floured surface, roll dough into 8x6-inch rectangle, about 1/2 inch thick. (If dough cracks around edges, press edges to smooth.) Cut into 12 (2-inch) squares, then cut each square diagonally in half into triangles. On ungreased cookie sheet, place triangles 1/2 inch apart.
• 3 Bake 12 to 17 minutes or until edges just begin to brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
• 4 In small bowl, mix powdered sugar and lime juice with spoon until smooth and thin enough to drizzle. Drizzle glaze over cookies.