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Lemon Shortbread Squares
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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 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.
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Printed from tasteofhome.com Nov 18, 2008Copyright Reiman Media Group, Inc © 2008 |