Ah…  such a glorious sight to behold…  five types of lemon cookies in a beautiful circle of lemony life.

(from the top and sort of clockwise)

Ricotta Lemon Cookies at 12 o’clock,

today’s featured cookie Lemon Shortbread Fingers with one pointing toward 2 o’clock,

Lemon Cake Mix Cookies at 3 o’clock,

a Lemon Glazed Cookie at 6 o’clock,

and some Lemon Sugar Cookies dominating 7 o’clock to 11 o’clock.

LEMON SHORTBREAD FINGERS

“These cookies look fancy, but are very simple to make.  Once you roll the dough into tiny logs, you are halfway to the finish line.  The only real hard part involves having enough patience to allow the white chocolate enough time to fully set, before you gobble one up.  You can always fill the time by eating all of the leftover melted white chocolate or just go ahead and drink it directly from the bowl.  You would not want perfectly good melted white chocolate to go to waste.”

Cookie Ingredients

1 cup Butter

¾ cup Brown Sugar

2 teaspoons Lemon Juice

Zest of one Lemon

2 cups Flour

White Chocolate Coating

4 ounces White Chocolate

1 Tablespoon Crisco Shortening

 

Preheat oven to 325 degrees.

Cream butter and brown sugar.

Mix in lemon juice and lemon zest.

Mix in flour.

Form tablespoon sized pieces of dough into logs and place on a parchment paper lined baking sheet.

Bake for 15 minutes or until the cookie bottoms are light brown.

Allow cookies to fully cool.

Heat the white chocolate in a microwave until fully melted, while checking every 30 seconds.

Stir in the Crisco shortening until melted and combined with the white chocolate.

Dip one half of each cookie into the white chocolate mixture.

Allow white chocolate to set on a surface covered in wax paper.

 

Makes about 30 cookies.

Revised Source:  “Lemon Shortbread Cookies” on www.food.com.