Citrus Shortbread Cookies

 A lemon drizzle adds a bit of sweetness to buttery shortbread triangles.

Ingredients

• 3/4

  cup butter or margarine, softened
• 1/4

  cup granulated sugar
• 2

  cups Gold Medal™ all-purpose flour
• 1 1/2

  teaspoons grated lime peel
• 1 1/2

  teaspoons grated orange peel
• 1

  cup powdered sugar
• 1

  to 2 tablespoons lime juice
• 
  

Steps

1 Heat oven to 350°F. In large bowl, beat butter and granulated sugar with electric mixer on medium speed 2 to 3 minutes or until light and creamy. Add flour, lime peel and orange peel. Beat on low speed until mixture is blended. Gather dough into a ball.

2 On lightly floured surface, roll dough into 8x6-inch rectangle, about 1/2 inch thick. (If dough cracks around edges, press edges to smooth.) Cut into 12 (2-inch) squares, then cut each square diagonally in half into triangles. On ungreased cookie sheet, place triangles 1/2 inch apart.

3 Bake 12 to 17 minutes or until edges just begin to brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.

4 In small bowl, mix powdered sugar and lime juice with spoon until smooth and thin enough to drizzle. Drizzle glaze over cookies.