Lemon Shortbread Squares Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 cup: All-purpose flour,
1/2 cup: Confectioners sugar,
1/2 tsp: Vanilla extract,
1/2 tsp: Lemon extract,
1/2 cup: Plus 2 T butter, at room temperature
1/2 cup: Chopped almonds,
Directions:
Preheat oven to 325. In a large bowl, combine all ingredients except
almonds. Beat until dough is smooth, comes clean from the side of the bowl,
and gathers into a ball. With lightly floured fingers, press dough evenly
over the bottom of a 9-inch-square ungreased baking pan. Sprinkle almonds
on top and press gently into dough. Using a sharp knife, score into 16
small squares and prick each square twice with a fork. Bake until dough is
barely colored and almonds are lightly toasted, about 20 minutes. Let cool
5 minutes, then cut squares all the way through. Cool completely in pan.
Store cookies in an airtight container for up to two weeks.
Posted to EAT-L Digest 21 Dec 96
Recipe by: Cosmopolitan
From: Cheryl Constantine
Date: Sun, 22 Dec 1996 12:43:22 -0500
Source from luhu.jp
almonds. Beat until dough is smooth, comes clean from the side of the bowl,
and gathers into a ball. With lightly floured fingers, press dough evenly
over the bottom of a 9-inch-square ungreased baking pan. Sprinkle almonds
on top and press gently into dough. Using a sharp knife, score into 16
small squares and prick each square twice with a fork. Bake until dough is
barely colored and almonds are lightly toasted, about 20 minutes. Let cool
5 minutes, then cut squares all the way through. Cool completely in pan.
Store cookies in an airtight container for up to two weeks.
Posted to EAT-L Digest 21 Dec 96
Recipe by: Cosmopolitan
From: Cheryl Constantine
Date: Sun, 22 Dec 1996 12:43:22 -0500
Source from luhu.jp