Lemon pecan shortbread is my variation of the old Canada Cornstarch shortbread recipe. It makes a very tender, melt-in-your mouth shortbread and is very easy to make.
Lemon Pecan Shortbread
- 3/4 cup butter
- 1/2 cup icing sugar
- 1/2 cup cornstarch
- 1 cup flour
- zest of one lemon
- 1/4 cup finely chopped pecans
Preheat oven to 300F. Cream the butter, then stir in the icing sugar. When that is  completely mixed in, add the cornstarch. When that has been completely beaten in, add the flour. Then stir in the lemon zest and pecans. Shape into balls about 1 inch in diameter and place on an ungreased cookie sheet. Press to flatten. Bake for 20-25 minutes. Place on a wire rack. While hot, I shake icing sugar over the tops.
Do you like shortbread? Do you make cookies or bars?