Recipe - Lemon Shortbread

1 pound Unsalted butter;softened
1 cup Sugar
1 tablespoon Lemon extract
5 cup Allpurpose 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 2025 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 BakeryShoppe Digest V1 #463 by Shelley Sparks
ssparks@mailbox.arn.net on Dec 20, 1997