Lemon Pecan Shortbread

"Isn’t it great to use fruit in baking? whether you use the entire fruit or just the rind and juice, like in this recipe for Lemon Pecan Shortbread it just tastes so delicious. I usually double this recipe, as it is impossible to make just one batch… they are so quickly snatched off the baking sheet as it removed from the oven….so if you have a family like mine, then I strongly suggest that you double this recipe. Pecans are used in this recipe but it is not really necessary. I just added it to this biscuit because I had a bit leftover from the Carrot cake, which I baked and posted on the blog last week. I have also baked these without the pecans and they tasted just great, so remember pecans are optional."

Preparation Time10 min

Chilling Time20 min

Cooking Time20 min

Cooking Vessel Sizebaking pan