Name: Lemon Shortbread Squares
Ingredients: 1 1/4 c All-purpose flour; 1/2 c Confectioner's sugar; 1/2 ts Vanilla extract; 1/2 ts Lemon extract; 1/2 c Plus 2 T butter, at room temperature; 1/2 c Chopped almonds

Every true prayer has its background and its foreground. The foreground of prayer is the intense, immediate desire for a certain blessing which seems to be absolutely necessary for the soul to have; the background of prayer is the quiet, earnest desire that the will of God, whatever it may be, should be done. What a picture is the perfect prayer of Jesus in Gethsemane! In front burns the strong desire to escape death and to live; but behind there stands, calm and strong, the craving of the whole life for the doing of the will of God... Leave out the foreground, let there be no expression of the will of him who prays, and there is left a pure submission which is almost fatalism. Leave out the background, let there be no acceptance of the will of God, and the prayer is only an expression of self-will, a petulant claiming of the uncorrected choice of him who prays. Only when the two are there together, the special desire resting on the universal submission, the universal submission opening into the special desire is the picture perfect and the prayer complete.

Phillips Brooks

CATEGORY	CUISINE	TAG	YIELD
		Gifts, Cookies	16	Servings

INGREDIENTS

1 1/4	c	All-purpose flour
1/2	c	Confectioner's sugar
1/2	ts	Vanilla extract
1/2	ts	Lemon extract
1/2	c	Plus 2 T butter, at room temperature
1/2	c	Chopped almonds

INSTRUCTIONS

Preheat oven to 325. In a large bowl, combine all ingredients except
almonds. Beat until dough is smooth, comes clean from the side of the bowl,
and gathers into a ball. With lightly floured fingers, press dough evenly
over the bottom of a 9-inch-square ungreased baking pan. Sprinkle almonds
on top and press gently into dough. Using a sharp knife, score into 16
small squares and prick each square twice with a fork. Bake until dough is
barely colored and almonds are lightly toasted, about 20 minutes. Let cool
5 minutes, then cut squares all the way through. Cool completely in pan.
Store cookies in an airtight container for up to two weeks.
Posted to EAT-L Digest 21 Dec 96
Recipe by: Cosmopolitan
From:    Cheryl Constantine <Nickaduck@AOL.COM>
Date:    Sun, 22 Dec 1996 12:43:22 -0500

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