1 ¼ c. flour
¼ c. sugar
1 ½ t. grated lemon peel
½ c. butter
stir together the flour, sugar, and lemon peel. Cut in butter till mixture resembles fine
crumbs. Form mixture into a ball and
knead until smooth. For wedges, pat or
roll the shortbread dough into an 8 inch circle on an ungreased cookie
sheet. Using your fingers, press to
make a scalloped edge. If you like,
prick with the times of a fork. Using a
sharp knife, cut dough circle into 12-16 pie shaped wedges. Don’t separate wedges. Bake in 325 degree oven for 20-25 minutes of
just till edges are lightly browned.
Cut into wedges again. Then
remove and cool on a wire rack.
Sprinkle with powdered sugar, if you like.