Avid baker Phyllis Snyder of Green found this recipe a few years ago in a magazine and it has been a big hit with her family and friends ever since.
WHITE CHOCOLATE LEMON SHORTBREAD BARS
3 cups all-purpose flour
1 cup, plus 1 tbsp. sugar, divided
2 tbsp. grated lemon peel
1 tsp. salt
1½ cups unsalted butter, softened and cut up
1½ tbsp. lemon juice
2 tsp. vanilla
3 oz. white chocolate
Preheat oven to 350 degrees. Spray a jelly roll pan (15-by-10 inches) with nonstick spray.
Whisk flour, 1 cup sugar, lemon peel and salt in a large bowl. With a pastry blender, cut in butter until mixture is in coarse crumbs. Stir in lemon juice and vanilla.
Press dough into the pan, sprinkle with the remaining 1 tablespoon sugar.
Bake 25 minutes or until golden brown. Cool on a wire rack.
Drizzle with melted white chocolate. Top with holiday sprinkles, if desired.
These cookies freeze well.
Makes 48 bars.
