LEMON PECAN SHORTBREAD SQUARES

Lemon Shortbread Squares are a classic dessert that are known for their buttery, crumbly texture and bright, tangy flavor. To make these soft lemon cookies, all you need is a few simple ingredients: butter, sugar, flour, pecans, lemon extract, and lemon zest.

Prep Time10

Cook Time30

Refrigerating Time45

Total Time1 25

Course: Dessert, Snack/ Dessert, treats

Cuisine: American

Keyword: Lemon shortbread, Lemon Shortbread Squares

Servings: squares

Calories: 138kcal

Author: Jessica & Nellie

Ingredients

5/8 cup butter softened, ½ cup plus 2 TBSP
½ cup powdered sugar
1 ¼ cups flour
½ tsp lemon extract
2 TBSP lemon zest
½ cup chopped pecans

Instructions

Dough: In a mixing bowl, cream the butter and sugar using an electric mixer or whisk by hand. Add in the flour and lemon extract. Mix until the dough forms a ball and pulls away from the side of the bowl. Stir in the lemon zest.
Chill: Cover the bowl with plastic wrap and place in the fridge for 1-2 hours to chill.
Prep: About 10 minutes before the dough is done chilling, get the oven preheating to 325°F.
Bake: Press the dough into an ungreased 9-inch square baking pan. Score the top with a sharp knife into 16 squares and prick each square twice with a fork. Sprinkle the pecans over the dough and press them firmly into it.
Place the bars in the preheated oven and bake for 20-25 minutes or until lightly browned and the pecans are toasted.
Let the lemon squares cool for about 5 minutes, then cut along scored lines. Leave them in the pan, on a wire rack, to cool completely. Serve and enjoy!

Notes

To maintain the freshness of lemon shortbread cookies, it is recommended to store them in an airtight container at room temperature for up to 1 week.

You can freeze them for up to 3 months in a freezer-safe container or resealable plastic bag. Defrost at room temperature overnight before enjoying.

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