Lemon Shortbread
Brown Bag Cookie Shortbread Pan/Mold Recipe
by Hill Design, Inc.
Reprinted with permission to recipelink.com

1/2 cup butter at room temperature
1/2 cup powdered sugar (unsifted)
2 teaspoons grated lemon peel
1 cup flour (unsifted)

Cream the butter until it is 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 oil spray. Firmly press the dough into the shortbread pan. Prick the entire surface with a fork, and bake the shortbread right in the pan at 325F for about 30 -35 minutes, or until lightly browned. Let the shortbread cool in its pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden curing 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.

Let the pan cool before washing it in the sink or dishwasher.