3 1/4 cups all-purpose flour - 487g
2 cups confectioner's sugar - 260g
1 egg
200g unsalted butter or margarine
3 tablespoons freshly squeezed lemon juice
2 tablespoons melted butter or margarine
1/2 cup confectioner's sugar for dusting
3 1/4 cups all-purpose flour - 487g
2 cups confectioner's sugar - 260g
1 egg
200g unsalted butter or margarine
3 tablespoons freshly squeezed lemon juice
2 tablespoons melted butter or margarine
1/2 cup confectioner's sugar for dusting
Mix together the flour, half of the confectioner's sugar, the egg, and the softened butter or margarine cut into small pieces
Add 2 tablespoons of freshly squeezed lemon juice
Knead until a smooth dough forms
Wrap in plastic wrap and refrigerate for 1 hour
Preheat the oven to medium temperature (180°C)
Roll out the dough on a lightly floured surface
Leave a small thickness and cut into squares about 3cm
Place on a greased baking sheet
Bake for about 15 minutes or until golden brown
For the filling, mix together the confectioner's sugar and the remaining 1 tablespoon of lemon juice with the melted butter
If the dough is too sticky, add a little more confectioner's sugar to make it easier to spread
Fill the shortbread cookies with the cream and dust with confectioner's sugar
Store in an airtight container
You should end up with about 90 filled shortbread cookies
Note: If desired, decorate with colored glaze.
