LEMON SHORTBREAD CUPPIES
Makes 24 Cuppies
1 Cuppie = 2 PointsPlus™
2 cups all-purpose flour
1/4 cup cornstarch
1 cup powdered sugar
3 TBSP finely grated lemon peel (3 or 4 lemons)
3/4 cup light butter, softened
1 TBSP lemon juice
1/2 tsp salt
1/2 tsp vanilla
1/2 cup powdered sugar1 TBSP lemon juice
1/2 tsp vanilla
(more lemon juice as needed to give it a 'drizzle' consistency)
Preheat oven to 300º. Line a mini cupcake pan with papers. Set aside.
In a medium bowl, stir together the flour and cornstarch.
In a small bowl, combine the powdered sugar and lemon peel. Using a wooden spoon, press the sugar and lemon peel against the side of the bowl unil the sugar is yellowish and very fragrant; set aside.
In a large bowl, combine the butter, lemon juice, salt and vanilla. Beat with an electric mixer on medium until combined. Gradually add the powdered sugar mixture, beating until combined. Using a wooden spoon, stir in the flour mixture.
Press dough together to form a ball. Divide into 24 equal portions. With lightly floured fingers, press the dough evently into the bottom of each papered cup.
Bake 20 – 24 minutes until the edges are lightly browned. Cool on a rack for 5 minutes in the pan and then remove the cuppies from the pan.
While the cuppies are cooling, combine the glaze ingredients. Immediately spoon a little bit of the glaze onto the cuppies and spread evenly. Cool completely.
|Ready to go to my Weight Watchers 'Stay & Sample' meeting!|
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***