| Iced Lemon Shortbread Bars Buttery, rich shortbread bursts with a twist of lemon flavor. | Bars | | 3/4 | cup powdered sugar | | 1/4 | cup granulated sugar | | 1 | cup butter or margarine, slightly softened | | 2 | tablespoons grated lemon peel | | 1/4 | cup lemon juice | | 2 1/4 | cups Gold Medal® all-purpose flour | | 1/3 | cup cornstarch | | 1/4 | teaspoon salt | | Lemon Icing | | 2 | cups powdered sugar | | 2 | teaspoons light corn syrup | | 1 | teaspoon grated lemon peel | | 3 | to 4 tablespoons lemon juice |  | | | 1. | Heat oven to 325°F (if using dark or nonstick pan, heat oven to 300°F). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray. | | 2. | In large bowl, beat 3/4 cup powdered sugar, the granulated sugar and butter with electric mixer on low speed until combined. Beat on medium speed until light and fluffy. Stir in 2 tablespoons lemon peel and 1/4 cup lemon juice. Stir in flour, cornstarch and salt. Press dough in pan with floured fingers. | | 3. | Bake 35 to 45 minutes or until top is light golden brown. Cool completely, about 45 minutes. | | 4. | Meanwhile, in medium bowl, stir all Lemon Icing ingredients until smooth and spreadable. Spread cooled bars with Lemon Icing; let stand 15 minutes or until set. For bars, cut into 6 rows by 6 rows. sprinkle top of bars with freshly grated lemon peel | | | | | | |
High Altitude (3500-6500 ft):
Bake 40 to 50 minutes. | | |
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