Lemon shortbread fingerlings

Musical accompaniment: “Paloma,” The Ruffled Feathers.
Lemon shortbread

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.

Photo courtesy of CP.

Photo courtesy of CP.

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.



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