LEMON SHORTBREAD                       Servings:

1   lb.       unsalted butter,softened 5   c.    all-purpose flour
1   c.        sugar                              sugar or granulated maple
1   T.        lemon extract                      sugar for dusting top

    Cream butter, sugar and lemon extract until fluffy.  One cup at a time,
add flour and beat thoroughly.  If dough feels moist, add up to 1 cup more
flour until firm, but not dry.  Pat dough into 13x9x2 inch glass baking dish.
Press down on dough with the back of a fork to make a regular pattern.
    Bake in center of preheated oven at 350F for 15 minutes.  Remove and
repeat pressing pattern with fork.  Bake 20-25 minutes or until edges are
lightly browned.  Place pan on wire rack and sprinkle with sugar.  Cut into
squares while hot.

Source: "Tacoma News Tribune"
Date: 5 Apr 88