Lemon Shortbread

1. 1

   Preheat oven to 300F.

2. 2

   Blend first 5 ingredients in processor.

3. 3

   Add butter; cut in using on/off turns until moist clumps form.

4. 4

   Gather dough into ball; divide in half.

5. 5

   Press 1 dough half onto bottom of each of two 8-inch-diameter cake pans.

6. 6

   Pierce dough all over with fork.

7. 7

   Bake until cooked through and pale golden, about 40 minutes.

8. 8

   Cool shortbread in pans on racks 5 minutes.

9. 9

   Cut each warm shortbread in pan into 12 wedges.

10. 10

    Cool completely.

11. 11

    Using spatula, carefully transfer to platter.

12. 12

    (Can be made up to 4 days ahead.

13. 13

    Store in airtight container at room temperature.)

No additional tips available.