Lemon Shortbread (For Ceramic Shortbread Pan)

Recipe by luvcookn
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
YIELD: 1 disc
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325 degrees.
  • Cream butter until light.
  • Cream in the powdered sugar and the grated lemon peel.
  • Now work in the flour.
  • Knead the dough on an unfloured board until nice and smooth.
  • Spray the shortbread pan very lightly with a non-stick vegetable spray.
  • Firmly press the dough into the shortbread pan.
  • Prick the entire surface with a fork, and bake the shortbread right in the pan.
  • Bake for 30 - 35 minutes, or until very lightly browned.
  • Let the shortbread cool in the 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 does not come right out, tap one edge of the pan.
  • Cut the shortbread into serving pieces while it is still warm.
  • Note: I usually leave it whole and wrap in plastic wrap and tie with ribbon or rafia for gifts.
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