English Lemon Shortbread Strips

Taken from Land O'Lakes

Shortbread Ingredients:

2		cups LAND O LAKES® Butter, softened
1		cup sugar
1/4		cup lemon juice
4		teaspoons freshly grated lemon peel
4 1/2		cups all-purpose flour

Glaze Ingredients:

1		cup powdered sugar
2		tablespoons LAND O LAKES® Butter, softened
2		tablespoons lemon juice

Garnish Ingredients:

1

tablespoon freshly grated lemon peel

Heat oven to 350°F. Combine all shortbread ingredients except flour in large bowl. Beat at medium speed, scraping bowl often, until creamy.

Reduce speed to low; add flour. Beat until mixture resembles coarse crumbs.

Press dough evenly into lightly greased 15x10x1 jelly-roll pan. Bake for 30 to 35 minutes or until light golden brown. Cool completely.

Combine all glaze ingredients in small bowl with wire whisk until smooth.

Spread thin layer of glaze over cooled shortbread; sprinkle with 1 tablespoon lemon peel, if desired. Let stand 30 minutes to set. Cut into 2 1/2x1-inch strips.

Caramel Shortbread

My Auntie Mary would always make these for us every time we came over. I have her recipe somewhere but can't find it, so this one is from allrecipes.com. They are absolutely delicious but very rich, so go steady!

• 2/3 cup butter, softened
• 1/4 cup white sugar
• 1 1/4 cups all-purpose flour
• 1/2 cup butter
• 1/2 cup packed light brown sugar
• 2 tablespoons light corn syrup
• 1/2 cup sweetened condensed milk
• 1 1/4 cups milk chocolate chips

1. Preheat oven to 350 degrees F (175 C).
2. In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
3. In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
4. Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.

Berry Shortbread Dreams

Taken from www.allrecipes.com

• 1 cup butter, softened
• 2/3 cup sugar
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1/3 cup seedless raspberry jam
• GLAZE:
• 1 cup confectioners' sugar
• 2 teaspoons water
• 1/2 teaspoon almond extract

1. In a mixing bowl, cream butter and sugar. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam.
2. Bake at 350 degrees F for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool. Spoon additional jam into cookies if desired. Combine glaze ingredients; drizzle over cookies.