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Kay's Shortbread
Reviews:
February 23, 2006

What a hit! Thanks Kay! Having said that - I have made the following modifications with great results: 4 tablespoons white sugar instead of 2 (not quite sweet enough for us the first time I made this recipe) Once pressed into baking dish/pan and before I put it in the oven, I sprinkle with about a tablespoon of white sugar so that it makes a wonderful sweet-crunchy top on the shortbread! We have Myer Lemons growing in the yard here in Florida so I have also now come up with a lemon shortbread version of this recipe: Add the juice of half a medium lemon and two teaspoons of grated lemon peel and toss in an extra tablespoon or so of flour to compensate for wetness of the lemon juice - we love this version, I have made this lemon version two times now!

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