I’m going to try and be really nice here and break it to ya gently.
If you don’t make these Lemon-Almond Shortbread Bars, you will never experience their rich, buttery, flaky, citrusy, nutty, comforting delectableness. There. Become intimate with the shortbread, people. You will thank yourself. I dipped a little in my hot coffee this morning and my coffee thanked me.
The cornmeal addition may sound strange, but it gives the shortbread a slight crunch (along with the almonds). I cut mine into a little larger pieces, yielding about 20 bars. If you decide to share, you will not be sorry. People will love you for it.
Now, go & be good to yourself. Make these bars. Let them cool. Find a dark, quiet place to sit. Close your eyes.
Nosh.
Heaven.
Adapted from Fine Cooking.
Lemon Almond Shortbread Bars
3 sticks butter, at room temperature
2 c. unbleached flour
1 c. finely ground yellow cornmeal
1/2 c. finely chopped almonds (I bought a small package of pre-sliced almonds and finely chopped the slices to 1/2 c.)
1/2 t. salt
1 3/4 c. powdered sugar
1 T. (full) lemon zest
1 t. pure vanilla extract
1/8 t. pure almond extract
Little more sliced almonds for the top
Preheat oven to 325-degrees.
Grease the bottom and sides of a 9×13 pan. I placed foil in the bottom of the pan and buttered the foil. You could also use parchment paper.
Whisk flour, cornmeal, almonds and salt until blended in a medium bowl. I used my hands and rubbed the flour and cornmeal together instead of sifting the flour. You probably won’t see that on any foodie shows, but it works for me. Use a stand mixer or a hand mixer (I used my hand mixer) and cream together lemon zest, vanilla extract, almond extract, butter and sugar until light and fluffy. It will probably take about 3-4 minutes to cream at medium speed. Scrape the sides of the bowl and add the flour mixture. Mix on low speed until moist clumps form.
Flour your fingertips and spread dough evenly in prepared pan. Cover with sliced almonds. Score dough into approx. 1 x 2.5-inch pieces. Bake for 35-40 minutes (until top is golden brown and looks dry). Immediately cut pieces along scored lines (don’t wait until they’re cool). Cool bars completely before removing.
ENJOY!
Wow these look so good! Great post, stop by and say hi
Thanks! They are quite yummy and thank you for stopping by and commenting.
Have a great day!
My sweet tooth is aching for these Amy.
Yum!
cheers!
Jed
I was thinking the same thing about the oatmeal stout cookies you posted! Can’t go wrong with stout and cookie in the same line.
Thanks for stopping by and commenting.
Have a great day!
This looks amazing, if I wasn’t so against using 3 sticks of butter in one cooking experiment I’d be in my kitchen right now
I don’t poses the self control to have this type of treat in the house unfortunately. They look phenomenal though!
They are certainly not healthy. I’ll dole ‘em out to keep them away.
They would also be great for a spring party or shower.
I like everything in these. Will try the recipe this weekend. Thank you, Amy!
Good, Sandy! I hope you enjoy them. Let me know what you think!
Oh my goodness…these look divine!
They were quite yummy. Not a healthy eating snack, but it’s okay to indulge occasionally, I guess.
Thank you and thanks for stopping by and commenting! Have a wonderful day!
Tomorrow I’m buying three sticks of butter and bigger pants.
Too funny! Eat a few and give ‘em away. That’s the only way I can live with myself after baking goodies like this.
Thanks for stopping by and commenting. Enjoy your treat.
“Well, you’ve talked me into it. I have no other choice but to make these,” said me, the shortbread lover.
I am literally drooling right now. I’m thinking to make a batch for my next coffee klatch. That way we can all experience the goodness. Thanks for the recipe!
You are welcome. I hope you all enjoy them. Let me know what you think.
My coffee and I always perk up when there’s a little something yummy to go along with us. Definitely keeping your blog handy for kitchen inspiration.
They were so good with coffee too!
I hope you enjoy them. Thanks for visiting (again) and commenting. Have a lovely day.
I plan to make these, eat a few, take my pants out a couple of inches and then finish the batch off. It’s Earth Day. I want to feel round in honor of our planet.
I love your perspective. It’s Earth Week around here, if that’s the case.
Enjoy and thanks for stopping by and commenting!
They look scrumptious. I can smell them baking already!
They tasted as good as they look. Too addicting, in fact.
Thank you for the nice comments in my blog. I think you have wonderful blog with lots of tasty dishes. Thelemon shortbread almond bars sound delicious.
Amy, they look so good. I love the flavor combination, and nice photo too!
Thanks so much! They were very good. Thanks for visiting and commenting. Have a great day!
I loved reading this post, and especially how you use humor in your introduction to persuade your readers to try it. You had me laughing out loud!
I’m glad it made you smile!
Thanks for reading and commenting. I just followed your blog and have been browsing. Love it! 
Reblogged this on nice fat gurdie and commented:
Amy at afternoon popcorn snack, responsible for keeping me awake at nights thinking about her Lemon Almond Shortbread Bars, has nominated Nice Fat Gurdie for a One Lovely Blog Award! Thank you so much Amy! And to everyone checking out todays post, it’s a reblog of those shortbread squares. Enjoy your insomnia. I know I am
Thank you so much for the re-blog, although the recipe doesn’t include insomnia.
And you deserve the nomination. I love your blog!
love this recipe
It was good and I loved using my fresh basil. I’ve been waiting to use those fresh herbs now for awhile.
what an amazing looking cookie/bar! we’ll have to give it a try
xx
Please do and enjoy! Just try not to think about the 3 sticks of butter.
exactly! maybe if we eat it in the dark, it won’t count! xx
I’ve heard that works!
LOL! xx
These look absolutely delish!.. I will try them, once this heat wave subsides:)
They are very yummy. We are having a heat wave here now and my baking is on hold.
Thanks for commenting!!
Reblogged this on The Serving Wench and commented:
This is an amazing summer treat and we wanted to share with you, one of our favorite food blogs we follow, Afternoon Popcorn Snack
Thank you for the reblog! I’m glad you enjoyed them!
Mmmmm – I love shortbread, and I really love the addition of lemon to brighten these cookies up. After getting back from Scotland a few months ago (and eating the most buttery, crisp & crumbly and delicious shortbread for breakfast w/ my coffee each morning!), I’ve been wanting to make my own, and this looks to be the perfect recipe!
Thank you for visiting and commenting. I hope you enjoy!! Shortbread in Scotland sounds even better.
I am making these now (they’re in the oven as I type!) So, you know if I’m making these it’s because they sound fabulous! Quick question: I read the recipe a couple of times and didn’t see where you add the finely chopped almonds..Unless it’s supposed to be sprinkled on top along with the sliced almonds listed at the end. I assume since it’s listed between the cornmeal and salt that I am to add it with the flour mix? That is what I did and seems to be baking fine! I used almond meal and think it will be fine. The texture ended up as shortbreads I have made in the past so I have faith it will work out just fine.
thanks for the recipe!
Yes, that is where you add the chopped almonds. I hope you enjoy. Thanks for pointing that out. I’ll change it.
They turned out so yummy! I gave a bunch away to friends so I don’t eat them all because I would. My hubby loved them too. The cornmeal gave it a really nice crunch!
Great! I’m happy you enjoyed them. Thanks for letting me know.
I love shortbread! Can’t wait to make these!
these are gorgeous…was just looking for a good sweet item, will try this one for sure
They are delicious and worth sharing with 3 sticks of butter.
I hope you enjoy them.