Monday, July 15, 2013

Lemon Shortbread Bars

Lemon Shortbread Bars

2 cups better, softened

1 cup sugar

1/4 cup lemon juice

4 teaspoons freshly grated lemon zest

4 1/2 cups all-purpose flour

1 cup powdered sugar

2 tablespoons butter, softened

2 tablespoons lemon juice

1 tablespoon freshly grated lemon zest

Heat oven to 350°F. Combine all shortbread ingredients except flour in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until mixture resembles coarse crumbs.


Press dough evenly into lightly greased 15x10x1 jelly-roll pan. Bake 30-35 minutes or until light golden brown. Cool completely.


Combine all glaze ingredients in small bowl with wire whisk until smooth.

Spread thin layer of glaze over cooled shortbread; sprinkle with 1 tablespoon lemon zest, if desired. Let stand 30 minutes to set. Cut into 2 1/2x1-inch strips.

This recipe comes from the Land O Lakes website!

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