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Lemon Shortbread Squares

 Lemon Shortbread Squares
During the Christmas season, I keep homemade cookies available in my office to share with co-workers. These easy-to-prepare squares always get rave reviews.
16 ServingsPrep: 15 min. Bake: 20 min. + cooling


  • 1/2 cup plus 2 tablespoons butter, softened
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon McCormick® Pure Lemon Extract
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/4 cups all-purpose flour
  • 1/4 teaspoon grated lemon peel, optional
  • 1/2 cup chopped pecans


  • In a large 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.
Nutritional Facts: 1 serving (1 each) equals 140 calories, 10 g fat (5 g saturated fat), 19 mg cholesterol, 73 mg sodium,

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Lemon Shortbread Squares (continued)

Nutritional Facts: 12 g carbohydrate, 1 g fiber, 1 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.