Lemon Shortbread Bars

1/2 cup plus 2 tablespoons butter, softened
1/2 cup confectioners' sugar
1-1/4 cups all-purpose flour
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1/4 teaspoon grated lemon peel, optional
1/2 cup chopped pecans

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in extracts. Gradually add flour. Mix until dough forms a ball and pulls away from the side of the bowl. Stir in lemon peel if desired.

Press into an ungreased 9-in. square baking pan. Score with a sharp knife into 16 squares. Prick each square twice with a fork. Sprinkle with pecans; press firmly into dough.

Bake at 325° for 20-25 minutes or until lightly browned and pecans are toasted. Cool for 5 minutes. Cut along scored lines. Cool completely in pan on a wire rack. Store in an airtight container. Makes 16 squares.