Crisp Lemon Shortbread

Buttery cookies with a lemony pop! This one is for my friend, Band and Choir Mate, ROSTER!!
(makes 2 dozen)

3/4 cup Kerrygold* butter, softened
1/2 cup confectioners' sugar
1 t. grated lemon peel
1 T. freshly squeezed* lemon juice
1&1/2 cups all-purpose flour
2 t. coarse sugar (I would use "Sugar in the Raw"*)

Preheat oven to 325. In a bowl, beat butter, confectioners' sugar, and lemon peel until blended. Beat in lemon juice. Gradually beat in flour. Divide dough into four portions. On a lightly floured surface, roll each portion of dough into a 5x3&1/2" rectangle. Transfer to ungreased baking sheets. Cut each rectangle into six squares, but do not separate. Prick tops with a fork. Sprinkle with coarse sugar. Bake for 20-25 mins. or until light brown. Cool on pans 10 mins. Transfer shortbread to a cutting board; cut into squares. Cool on a wire rack.

"A definite choice demands definite actions."

Happy Friday!!!

Love,

MM