• 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.