Glazed Ginger-Citrus Shortbread

kingarthurbaking.com

snoozermoose

My goal in life is to pet all the dogs! Also, I'm obsessed with food.

Dough

½ cup (99g) granulated sugar

½ cup (57g) confectioners' sugar

1 teaspoon lemon zest (grated rind), from ½ a lemon

1 ½ teaspoons salt

16 tablespoons (226g) unsalted butter, at room temperature

1 large egg

1 teaspoon King Arthur Pure Vanilla Extract

2 ¾ cups (330g) King Arthur Unbleached All-Purpose Flour

2 tablespoons (22g) mini diced ginger

1 tablespoon diced dried orange peel or 1 teaspoon dried orange zest (grated rind)*

½ teaspoon ginger

note: Or substitute with 1 tablespoon diced candied lemon peel or 1 teaspoon fresh orange zest or dried lemon zest.

Glaze

2 cups (227g) confectioners' sugar

2 ½ tablespoons (35g) lemon juice, plus more as needed

½ teaspoon lemon zest (grated rind)

pinch of salt

mini diced ginger or diced dried orange peel, for sprinkling

Directions at kingarthurbaking.com

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