SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Lemony Glazed Shortbread Bars

Makes: 48 servings
Prep 40 mins Bake 300°F 40 mins
Lemony Glazed Shortbread Bars
  • 3  cups  all-purpose flour
  • 1/3  cup  cornstarch
  • 1 1/4  cups  powdered sugar
  • 1/4  cup  finely shredded lemon peel (6 to 7 lemons)
  • 1 1/2  cups  butter, softened
  • 1  tablespoon  lemon juice
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  vanilla
  •  Lemony Glaze

1. Preheat oven to 300 degrees F. Line a 13x9x2-inch baking pan with heavy foil, extending foil 2 inches over each end of the pan. Lightly grease foil; set aside.

2. In a medium bowl, stir together flour and cornstarch. In a small bowl, combine powdered sugar and lemon peel. Using your fingers or pressing against side of bowl with a wooden spoon, work lemon peel into powdered sugar until sugar is yellow and very fragrant.* Set aside.

3. In a large bowl, combine butter, lemon juice, salt, and vanilla; beat with an electric mixer on medium speed until combined. Gradually beat in sugar mixture. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Continue beating or stirring until dough comes together. Gather dough into a ball.

4. Press dough evenly into the prepared pan. Bake on center rack of the oven 40 minutes.

5. Remove from oven. Immediately dollop glaze over top and gently spread to evenly distribute the glaze. Let cool completely. Using the edges of the foil, lift the uncut bars out of the pan. Cut into 24 squares. Cut each square in half, diagonally. Make 48 bars.

From the Test KitchenWhite Chocolate Shortbread Rounds:
  • Prepare Lemony Glazed Shortbread Bars as directed through step 4. Remove from oven; place baking pan on a wire rack. Let cool 10 minutes. Using a 1 1/2-inch round cookie cutter, cut into rounds. Remove from pan and cool on a wire rack. Melt 8 ounces white baking chocolate over low heat in a small saucepan. Dip sides of rounds in melted white chocolate to coat. Roll sides of rounds in 2/3 cup finely chopped pistachio nuts to coat. Place on wire rack; drizzle tops with remaining white chocolate. Let stand until white chocolate is set (about 1 hour). Omit Lemony Glaze. Makes about 36 cookies.
*Test Kitchen Tip:
  • Rubbing the lemon peel with the sugar helps allow the lemon oils to be released.
Lemony Glaze
  • 2 1/2  cups  powdered sugar
  • 2  teaspoons  finely shredded lemon peel
  • 3  tablespoons  lemon juice
  • 1  tablespoon  light-color corn syrup
  • 1/2  teaspoon  vanilla

1. In a medium bowl, combine powdered sugar, finely shredded lemon peel, lemon juice, light-color corn syrup, and vanilla. Whisk until smooth.

Nutrition Facts (Lemony Glazed Shortbread Bars)
  • Servings Per Recipe 48,
  • cal. (kcal) 181,
  • Fat, total (g) 9,
  • chol. (mg) 23,
  • sat. fat (g) 6,
  • carb. (g) 25,
  • Monounsaturated fat (g) 2,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 0,
  • sugar (g) 14,
  • pro. (g) 0,
  • vit. A (IU) 243,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 98,
  • Potassium (mg) 19,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Other Carb () 2,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe