Modern Shortbread + lemon bars
http://rebeccmeister.livejournal.com/480383.html

Ingredients
1/2 C butter at room temperature
1/3 C unsifted powdered sugar
2 Tbsp. rice flour (can be found at certain large Oriental supermarkets)
1 C flour, unsifted

Directions:
The directions are about as clever as you imagined: cream cream, mix mix, chazill, bake, eat. Cream butter. Cream in sugar. Mix flours, then mix into butter mixture. Knead into a ball. Cha-zill for 30 minutes (that means put in refrigerator). Roll into a 1/2-inch thick cookie and place on an ungreased cookie sheet or into a shortbread mold. Prick evenly with a fork and bake at 325 degrees F for 20-25 minutes. If you forget to prick it, the world won't come to an end, you'll just have bubbles in your shortbread. Resist urge to eat entire cookie upon removal from oven. Store in a cute, decorative tin, and snack surreptitiously when your cat isn't watching.

Turn into lemon bars:
After baking shortbread, mix together the following, then pour over the top of the shortbread and bake for another 30 minutes at 350 degrees until set.  Sprinkle with powdered sugar at the end.

6 eggs, room temperature
2 C sugar
2 Tbsp lemon zest
1 C freshly squozen lemon juice
1 C flour (possible to reduce, perhaps?)



Ingredients
Calories
Carbs
Fat
Protein
Sodium
Sugar
Butter - Salted, 0.5 cup
814
0
92
1
654
0
 
C & H - Powdered Sugar, 0.33 cup
158
40
0
0
0
38
 
Rice flour, white, 2 tbsp(s)
72
16
0
1
0
0
 
Wheat flour, white, cake, enriched, 1 cup unsifted, dipped
496
107
1
11
3
0
 
Add Ingredient 

Total:
1,540
163
93
13
657
38

Per Serving:
154
16
9
1
66
4