Printable | Taste of Home

Lemon Shortbread Squares

1/2 cup plus 2 tablespoons butter, softened
1/2 cup confectioners' sugar
1-1/4 cups all-purpose flour
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1/4 teaspoon grated lemon peel, optional
1/2 cup chopped pecans

In a large mixing bowl, cream butter and sugar until light and fluffy.
Beat in extracts. Gradually add flour. Mix until dough forms a ball
and pulls away from the side of the bowl. Stir in lemon peel if
desired. Press into an ungreased 9-in. square baking pan. Score
with a sharp knife into 16 squares. Prick each square twice with a

Printed from tasteofhome.com Nov 18, 2008

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Lemon Shortbread Squares cont.

fork. Sprinkle with pecans; press firmly into dough. Bake at
325° for 20-25 minutes or until lightly browned and pecans are
toasted. Cool for 5 minutes. Cut along scored lines. Cool completely
in pan on a wire rack. Store in an airtight container.

Yield: 16 squares.