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Prep 15min
Total50min
Servings24
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Ingredients
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
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Steps
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.
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For easy glazing, put powdered sugar mixture into quart-size food-storage bag. Snip off a tip with kitchen scissors, and drizzle glaze over shortbread.
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