Lemon Shortbread Squares Recipe

5 1 3
Lemon Shortbread Squares Recipe
Lemon Shortbread Squares Recipe photo by Taste of Home
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Lemon Shortbread Squares Recipe

Read Reviews
5 1 3
Publisher Photo
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.
Recommended: Top 10 Dessert Bars
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

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

Directions

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.
Originally published as Lemon Shortbread Squares in Best of Country Cookies 1999, p75

Nutritional Facts

1 each: 140 calories, 10g fat (5g saturated fat), 19mg cholesterol, 73mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 1g protein.

  • 1/2 cup plus 2 tablespoons butter, softened
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1/4 teaspoon grated lemon peel, optional
  • 1/2 cup chopped pecans
  1. 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.
  2. 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.
  3. 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.
Originally published as Lemon Shortbread Squares in Best of Country Cookies 1999, p75

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MY REVIEW
Judy1544 User ID: 393516 80107
Reviewed Mar. 26, 2011

"Since we love lemon flavoring, I substituted lemon oil for the lemon extract and used the entire grated lemon peel of one lemon. Love shortbread, love lemon, and this one is a winner! So easy to make, so easy to eat."

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