Musical accompaniment: “Paloma,” The Ruffled Feathers.
Lemon shortbread fingerlings
Makes about four hands worth of fingers.
- 3/4 cup vegan margarine, slightly softened
- 1/4 cup organic, unrefined coconut oil, slightly softened
- 3/4 cup brown sugar
- Juice of 2 large lemons. Bottled lemon juice will not suffice.
- Zest of 1 organic lemon
- 1/2 tsp vanilla
- 2 1/3 cup unbleached white flour
Preheat oven to 350°F.
Gently cream together the margarine, coconut oil and sugar. Add the remaining ingredients, and use a spatula to stir until just mixed.
Using a small, greased cookie sheet or half of a large cookie sheet, flattened the dough evenly with your hands until it forms a rectangular shape about 1/2 inch to 1 inch thick. Use a fork to prick straight, dotted lines across the rectangle.
Bake for 25-35 minutes, depending on whether you prefer your shortbread crispy or chewy. Use a sharp, serrated knife to slice the dough into small fingers, and serve with lemon balm tea.
Alternatively: Prior to baking, roll the dough onto a floured surface until it is about 1/2 inch to 1 inch thick. Use heart-shaped cookie cutters and add a cranberry stud to the centre of each cookie before baking.