- 1 cup non-dairy margarine, softened
- 3/4 cup sifted powdered sugar
- 1 1/2 tsps grated lemon peel
- 1/2 tsp vanilla extract
- 2 cups organic all-purpose flour (can use whole wheat pastry flour instead)
- 1 cup ground walnuts
Preheat oven to 325.
Cream non-dairy margarine and sugar. Beat in the lemon peel and vanilla.
Combine the flour and nuts. Stir in the mixture and blend.
Press dough evenly in a 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Bake at 325 for 20 minutes.
Cut in 1 x 2 inch squares while warm. Remove to rack to cool. Store in airtight container when completely cooled.