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Dessert Recipes

Lemon Shortbread Sweeties

Fresh citrus zest mixed right in the batter fills these bites with deliciousness.

Serving Size:

3½ dozen cookies

Active Time:

15 min.

Total Time:

25 min.


  • 1½ cups Kamut flour
  • ½ cup sorghum flour
  • ¼ tsp. baking powder
  • ½ cup butter, softened
  • 1 cup powdered sugar, divided
  • 1 lemon, zested and juiced


  1. In bowl, mix flours, baking powder and ¼” tsp. salt; set aside. With mixer on medium speed, beat butter, ¾ cup sugar and l tsp. lemon zest 30 sec. With mixer on low speed, beat flour mixture into butter mixture. Beat in 3 Tbs. lemon juice. Shape dough into log with 1½” diameter; wrap in wax paper. Chill 1½ hrs.
  2. Unwrap; halve lengthwise. Place dough flat side down on surface; cut into ¼” slices. Arrange slices on lined baking sheets. Bake at 350°F for 9 to 12 min. Cool. Dust with remaining sugar.

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