"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Lemon Shortbread Squares Recipe

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This recipe for Lemon Shortbread Squares, by , is from Family Recipes for Christopher, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Karen Gard


1 1/4 cups all-purpose Flour
1/2 cup Confectioners' Sugar
1/2 teaspoon Vanilla Extract
1/2 teaspoon Lemon Extract
1/2 cup plus 2 tablespoons Butter, at room temperature
1/2 cup Almonds, chopped

Preheat oven to 325 degrees.
In a large bowl, combine all ingredients except almonds.
Beat until dough is smooth, comes clean from the side of the bowl and gathers into a ball.
With lightly floured fingers, press dough evenly over the bottom of a 9-inch square ungreased baking pan.
Sprinkle almonds on top and press gently into dough
Using a sharp knife, score into 16 small squares and prick each square twice with a fork.
Bake until dough is barely colored and almonds are lightly toasted, about 20 minutes.
Let cool 5 minutes, then cut squares all the way through.
Cool completely in pan.
Store cookies in an airtight container for up to two weeks.




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