Crisp Lemon Shortbread

Directions

1. Preheat oven to 325°. In a bowl, beat butter, confectioners' sugar and lemon zest until blended. Beat in lemon juice. Gradually beat in flour.
2. Divide dough into four portions. On a lightly floured surface, roll each portion of dough into a 5x3-1/2-in. rectangle. Transfer to ungreased baking sheets. Cut each rectangle into six squares, but do not separate. Prick tops with a fork. Sprinkle with sugar.
3. Bake 20-25 minutes or until light brown. Cool on pans 10 minutes. Transfer shortbread to a cutting board; recut into squares. Cool on a wire rack.