Lemon Shortbread (For Ceramic Shortbread Pan) - cooking recipe

Ingredients

1/2 cup butter, room temperature
1/2 cup powdered sugar, unsifted
2 teaspoons grated lemon peel
1 cup flour, unsifted

Preparation

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.