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The delicate lemon flavor shines in these tender shortbread cookies.
Combine flour blend, powdered sugar and cornstarch in bowl; set aside.
Beat butter in another bowl at medium speed until creamy. Add flour mixture, lemon juice and lemon zest; beat at low speed until dough forms.
Shape dough into 2 (8-inch) logs; press in sides to form triangles with 1-inch base and 2-inch sides. Wrap each log in plastic food wrap; refrigerate 2 hours or until firm.
Heat oven to 350°F.
Cut logs into 3/8-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Insert pretzel half into bottom edge to form tree trunk. Press zigzag-style potato masher or knife handle into cookies to create lines for “trees”. Decorate with decorator sprinkles.
Bake 9-11 minutes or until edges are lightly browned. Cool on cookie sheets.
Dietary Fiber: 0g
you can also make a powdered sugar or cream cheese frosting for these cookies... I am excited to bake and eat these.
This recipe was amazing! I made it with my 3 and 6 year old girls! They are both gluten free and love these cookies so much, we make them in the summer. I recomend this to anybody on this particular gluten free diet. My only concern was the girls hated the lemons, so i took it out and they really enjoyed it.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1786
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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