"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

LEMON SHORTBREAD Recipe

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This recipe for LEMON SHORTBREAD, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Wednesday, October 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 c all purpose flour
1/2 c slivered almonds, toasted
1 T grated lemon peel
1/2 c cornstarch
1/4t salt
1 c plus 2 T unsalted butter, room temperature
3/4 c sugar

Directions:
Directions:
Blend 1/4 c flour, almonds and lemon peel in processor until nuts are finely ground. Whisk remaining 11/2 c flour, cornstarch and salt in medium bowl. Using electric mixer, beat butter and sugar in large bowl until fluffy; beat in nut mixture. Shape dough into two 2 inch diameter logs. Wrap logs in plastic; re­frigerate at least 1 hour and up to 1 day.
Preheat oven to 350°F. Line 2 baking sheets with parchment. Slice logs into 1/3 inch thick rounds. Arrange rounds on pre­pared sheets, spacing 1 inch apart. Bake shortbread until
pale golden, about 20 minutes. Let stand on sheets 5 minutes. Transfer to racks and cool completely. Store airtight. Makes about 30

Personal Notes:
Personal Notes:
Of course this could be modified to use whole wheat flour.

 

 

 

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