Lemon shortbread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
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