Lemon Glazed Shortbread Cookies
Lemon Glazed Shortbread Cookies
This easy recipe adds a fresh lemon zest to the melt in your mouth yumminess of Walkers Shortbread


  • 2 boxes (5.3 oz.) Walkers Shortbread Fingers
  • 1 1/2 cups powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • zest from 1 lemon
  • 1 tablespoon light corn syrup
  • yellow sugar sprinkles
  • Directions

    In small bowl, whisk together the powdered sugar, 2 tablespoons lemon juice, lemon zest and corn syrup until smooth. If necessary, add more juice to achieve a honey-like thickness.

    Holding one end of a shortbread cookie, dip the other end into the lemon glaze immersing 1/2 to 3/4 of the shortbread. Remove from the glaze and let the excess drip off. Place cookie on parchment or waxed paper. Repeat with remaining cookies. While glaze is still wet, sprinkle with yellow sugar sprinkles.

    Glaze may pool slightly on cookie bottom -- leave it or gently trim it off after glaze is partically hardened. Leve out until glaze completely hardens. Store in airtight container. Keeps for up to 1 week.
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