Lemon Shortbread

Directions

1. 1
   Preheat oven to 300F.
2. 2
   Blend first 5 ingredients in processor.
3. 3
   Add butter; cut in using on/off turns until moist clumps form.
4. 4
   Gather dough into ball; divide in half.
5. 5
   Press 1 dough half onto bottom of each of two 8-inch-diameter cake pans.
6. 6
   Pierce dough all over with fork.
7. 7
   Bake until cooked through and pale golden, about 40 minutes.
8. 8
   Cool shortbread in pans on racks 5 minutes.
9. 9
   Cut each warm shortbread in pan into 12 wedges.
10. 10
    Cool completely.
11. 11
    Using spatula, carefully transfer to platter.
12. 12
    (Can be made up to 4 days ahead.
13. 13
    Store in airtight container at room temperature.)