Lemon Shortbread Cookies

Found a "Lime Meltaway" Shortbread recipe HERE at Closet Cooking.

It looked rather delicious so I decided to give it a good with lemons and whole wheat!

Whole Wheat Lemon Shortbread Cookies

Original recipe from Closet Cooking, Momma Chef changes made in RED.

Ingredients:
12 tablespoons (1 1/2 sticks) unsalted butter (room temperature)
1/3 cup 1/2 cup powdered sugar
2 limes lemon (zest)
2 tablespoons lime juice lemon juice
1 tablespoon vanilla extract
1 3/4 cups + 2 tablespoons flour whole white wheat flour
2 tablespoons corn starch
1/4 teaspoon salt
2/3 cup powdered sugar

Directions:
1. Cream the butter with the powdered sugar.
2. Beat in the lime lemon zest, lime lemon juice and vanilla.
3. Mix the flour, cornstarch and salt in a large bowl.
4. Beat the dry ingredients into the wet.
5. Roll the dough out into a 1 1/4 inch log.
6. Wrap in plastic and let chill in the fridge for at least an hour.
7. Slice the dough into 1/4 in thick slices and place them on a baking sheet, 1 inch apart from each other.
8. Bake in a preheated 350F oven until just lightly golden brown, about 12-15 10-12 minutes.
9. Let cool on a wire rack for 4 minutes.
10. Dredge cookies in powdered sugar to coat.

Don't get me wrong, I love chocolate, but these are a nice change from the usually chocolate laden Christmas goodies!