Lemon Shortbread Slices
2 cups butter, softened
1 1/2 cups confectioners' sugar
1/4 tsp. salt
1 Tbs. grated lemon peel
5 cups all-purpose flour
Yellow decorating spray (optional)
- In large bowl, with mixer on medium, beat butter and sugar until light and fluffy, about 2 minutes. Beat in salt and lemon peel. With mixer on low, gradually beat in flour. Roll dough to scant 1/2 inch thickness between 2 sheets of wax paper, transfer to baking sheet, and refrigerate for 3 hours or up to 3 days.
- Heat oven to 350°F. Transfer dough to clean surface, remove both pieces of wax paper, and cut circles of dough with 20 cookie cutter. Cut circles in half, place 1/2 inch apart on baking sheet, and prick each slice with fork to create "segment" pattern. Reroll scraps to make more cookies. Bake 12 to 15 minutes, until just golden brown at edges. Let cool on baking sheet 5 minutes, transfer to wire rack, and let cool completely. Spray half the cooled cookies with decorating spray, if desired. Makes 8 dozen cookies.