shortbread

This summer, I've been reading The Secret Garden to my kids. In  the story, when the character Mary Lennox isn't outside weeding and planting, she's often having English tea in her uncle's manor on the moor. So when I came across this easy and delicious recipe for lemon shortbread, I decided we'd have our own tea time right here in Iowa, using my grandmother's china she gave me as a wedding gift. I have to say, I loved using the good china on a random Tuesday afternoon. I really should do it more often. I hope you enjoy this recipe as much as we did! A little dollop of strawberry jam on top adds just the right touch! [[{"type":"media", "view_mode":"media_large", "fid":"1295", "attributes":{"class":"media-image alignright size-medium wp-image-3366", "typeof":"foaf:Image", "style":"", "width":"243", "height":"300", "alt":"shortbread2"}}]]Perfect Lemon Shortbread 3/4 cup butter, softened 1/2 cup powdered sugar 1 tsp. grated lemon peel 1 1/2 cups all-purpose flour 1. Preheat oven to 325 degrees. 2. Beat butter, powdered sugar and lemon peel until blended. Gradually beat in flour. 3. Divide dough into four portions. On a lightly floured surface, roll each portion of dough into a rectangle approximately 5x4 inches. Transfer to ungreased cookie sheets. Cut each rectangle into six squares. Prick each square with a fork. 4. Bake 20-25 minutes or until light brown. Cool on pans 10 minutes before transferring to wire rack. Serve with tea! Enjoy!