1 c. butter, softened
3/4 c. sifted powdered sugar
1 1/2 tsp. grated lemon peel
1/2 tsp. vanilla
1/2 tsp. salt
2 c. flour
1 c. ground walnuts

In mixer bowl, cream butter and sugar. Beat in peel, vanilla and salt. Combine flour and nuts; stir in, mixing to blend thoroughly. Press dough evenly into 10x15 inch jelly roll pan. Bake in 325 degree oven 25 to 30 minutes just until shortbread begins to brown.

Cut into 2 inch squares while warm. Remove to racks to cool completely. Store in airtight container. Makes about 3 dozen cookies.

Topping suggestion: Spread top of uncut shortbread with melted semi-sweet chocolate and immediately sprinkle with finely chopped walnuts. Cool; cut into squares.