lemon shortbread

Categories
None
Yield
1 Servings
MeasureIngredient
1 pounds Unsalted butter;softened
1 cup Sugar
1 tablespoon Lemon extract
5 cups All-purpose flour
  Sugar or granulated maple sugar for dusting top

Cream butter, sugar and lemon extract until fluffy. One cup at a time, add flour and beat thoroughly. If dough feels moist, add up to 1 cup more flour until firm, but not dry. Pat dough into 13x9x2 inch glass baking dish.

Press down on dough with the back of a fork to make a regular pattern. Bake in center of preheated oven at 350F for 15 minutes. Remove and repeat pressing pattern with fork. Bake 20-25 minutes or until edges are lightly browned. Place pan on wire rack and sprinkle with sugar. Cut into squares while hot.

Source: "Tacoma News Tribune"

Posted to Bakery-Shoppe Digest V1 #463 by Shelley Sparks <ssparks@...> on Dec 20, 1997

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