Lemon Shortbreads

(Courtesy of Taste of Home)

Ingredients:
1 c. butter, softened
1/2 c. confectioners' sugar
1/4 c. granulated sugar
1 tsp. grated lemon peel
2 c. all-purpose flour
1 tsp. salt
GLAZE:
2 c. confectioners' sugar
3 Tbsp. lemon juice
2 tsp. grated lemon peel
Yellow, green or red colored sugar

Directions:
In a large bowl, cream butter and sugars until light and fluffy.  Beat in lemon peel.  Combine flour and salt; gradually add to creamed mixture and mix well.  

Divide dough in half.  Shape each into a ball, then flatten into a disk.  Wrap in plastic wrap and refrigerate for 30 minutes.

Let dough stand at room temperature for 5-10 minutes to soften.  Roll out each portion between 2 sheets of waxed paper to 1/4 inch thickness.  Cut with a floured 1 1/2 inch diamond-shaped cookie cutter.  Place 1 inch apart on lightly greased baking sheets.

Bake at 325 degrees for 6-8 minutes or until bottoms are lightly browned.  Remove to wire racks to cool completely.

Combine the confectioners'  sugar, lemon juice and peel; spread over cookies.  Sprinkle with colored sugar.