Ingredients:

• 1/2 cup butter at room temperature
• 1/2 cup powdered sugar (unsifted)
• 2 teaspoons grated lemon peel
• 1 cup flour (unsifted)

Instructions:

• Cream butter until it is light
• Cream in the powdered sugar and the grated lemon peel
• Work in the flour
• Knead the dough on a unfloured board until nice and smooth
• Sprat the shortbread pan very lightly with a non-stick vegetable oil spray
• Firmly press the dough into  the shortbread pan.
• Prick the entire surface with a fork
• Bake the shortbread at 325 degrees for about 30-35 minutes, or until lightly browned
• Let the shortbread cool in its pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board.
• If the shortbread doesn’t come right out, tap one edge of the pan
• Cut the shortbread into serving pieces while it’s still warm
• Let the shortbread pan cool before washing it in the sink or dishwasher.

Comments:

This recipe is courtesy of Brown Bag Cookie Art, Hill Design, Inc.