Glazed Lemon Ginger Shortbread Wedges

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Leite's Culinaria


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1 cup confectioners’ sugar, sifted

1 tablespoon unsalted butter, softened

3 tablespoons heavy cream

1 teaspoon finely grated lemon zest

Pinch of salt

3/4 cup all-purpose flour

1/2 cup cake flour (not self-rising)

9 tablespoons unsalted butter, softened

1/2 cup granulated sugar

1/2 teaspoon ground ginger

1/4 teaspoon salt

2 teaspoons finely grated lemon zest

1/4 cup finely chopped crystallized ginger

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