English Lemon Shortbread Strips Food

ENGLISH SHORTBREAD

Steps:

• Preheat oven to 375°F.
• Mix the butter and sugar together until light and creamy.
• Gradually work in the flour (Mixture will be crumbly).
• Press mixture into a greased 9" x 13" pan.
• Prick all over with a fork (Dip fork in some flour before pricking shortbread).
• Sprinkle with a teaspoon of sugar (Optional).
• Put into oven for about 20 minutes, or until pale golden.
• When cool, cut into bars.

LEMON SHORTBREAD TRUFFLES

Steps:

• Prepare a cookie sheet by covering it with aluminum foil or parchment paper; set aside.
• Place the softened cream cheese in a mixing bowl and beat on medium-high until smooth and creamy. Add the melted white chocolate and mix on low until smooth.
• Stir in 3/4 cup of the cookie crumbs, lemon curd, lemon zest and food coloring, if using. Cover the mixture with plastic wrap and chill in the refrigerator for an hour, until firm enough to scoop.
• Shape the mixture into 1 inch balls and set the balls on the lined baking sheet. Put the sheet in the freezer to harden the balls for about 20 minutes--don't freeze, just firm enough to hold their shape when dipped. This step will, also, help coating to set.
• While waiting for the truffles to firm up, prepare the candy coating by melting it in the microwave in 30-second intervals. Stir until melted and smooth.
• Once the coating is melted and the truffles are firm, dip each one in the candy coating and place it on the lined baking sheet. If desired, decorate the tops with extra shortbread crumbs, crushed lemonhead candies or slivers of lemon zest while the coating is still wet. Repeat until all truffles are dipped.
• Refrigerate the tray until the coating is set, about 10 minutes. Store truffles in an airtight container in the refrigerator for up to one week.

ENGLISH LEMON SHORTBREAD STRIPS

Steps:

• HEAT OVEN TO 350°.
• Combine butter, sugar, lemon juice and lemon peel in large mixer bowl.
• Beat at medium speed until creamy, about 1 to 2 minutes.
• Reduce speed to low.
• Add flour; beat until crumbly, about 1 to 2 minutes.
• Press dough evenly into lightly greased 8-inch square baking pan.
• Bake for 35 to 40 minutes or until lightly brown.
• Cool completely.
• Combine powdered sugar, 1 tablespoon butter and lemon juice in small bowl. Using wire whisk, mix until smooth.
• Spread thin layer of glaze over cooled shortbread; sprinkle with lemon peel.
• Let stand for 30 minutes to set.
• Cut into strips.