Crisp Lemon Shortbread

I saw this in the April/May issue of  Taste of Home.  I bet I could add some fresh herbs to it for a flavor twist.

3/4 C. butter, softened
1/2 C. confectioner's sugar
1 tsp. grated lemon peel
1 tbsp. lemon juice
1 1/2 C. all purpose flour
2 tsp. coarse sugar

Preheat oven to 325 degrees.  In a bowl, beat butter, confectioner's sugar and lemon peel until blended.  Beat in lemon juice.  Gradually beat in flour.

Divide into 4 portions.  On a lightly floured surface, roll each portion of dough into a 5x3 1/2 inch rectangle.  Transfer to ungreased baking sheets.  Cut each rectangle into 6 squares, but do not separate.  Prick tops with a fork.  Sprinkle with coarse sugar.

Bake 20-25 minutes or until light brown.  Cool on pans 10 minutes.  Transfer shortbread to a cutting board; recut into squares.  Cool on a wire rack.

Note:  This would also be good with lime juice and peel or a mixture of lemon and lime.