Shortbread Number Three

Shortbread Number Three

Ingredients:
3 sticks butter, softened
1 cup confectioners’ sugar
3 cups all purpose flour
1/4 tsp. salt
1 tsp. vanilla extract

Directions:
a cup lemon zest, grated
Cream butter and sugar in large mixing bowl. Sift flour and salt together and add
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
to butter mixture. Add vanilla and lemon zest. Blend thoroughly. Make ball of dough and
chill several hours.
Preheat oven to 325F. Remove dough from refrigerator and let come to room
temperature. Press into round cake pan. Sprinkle with granulated sugar. Using a sharp
knife, cut outline of wedges into batter. Bake for 20 minutes or until shortbread is
slightly browned. Cool for 5 minutes. Cut wedges along pre-marked lines and remove
from pan. Cool on wire racks.
Shortbread Number Four