Recipe - Lemon Shortbreads

Three fourths cup Almonds
1 cup Powdered sugar
1 cup Room temp unsalted butter
1 tablespoon Grated lemon zest
2 Egg yolks
One half cup Cornstarch
One half teaspoon Salt
2 cup Flour

Preheat oven to 325. Line a 13X9X2" pan with aluminum foil. Coat foil
with nonstick cooking spray. Place almonds & powdered sugar in
processor or blender. Whirl until tezture of fine meal. Beat together
butter & zest in large bowl until creamy. Beat in yolks, sugar mix,
cornstarch & salt until smooth & creamy. On low speed, beat in flour
just until blended. Scrape into prepared pan, spreading level &
pressing to compact. Bake for 2530 minutes or until golden. Remove
pan to wire rack to cool for 20 minutes. Spread frosting or topping,
decorate with drizzle or sprikle. Cut into bars.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip