I did try a new shortbread with the baking this year. Lemon. The only difference in how they look from the vanilla is that there is a brown caramel bit around the bottom. But the flavor! I am not the biggest lemon fan and I think these are pretty addictive. I am writing this down so I am sure to have them again next year!
lemon shortbread
2 cups butter
1 cup sugar
juice and zest from 3 lemons
4 cups flour
sugar for dreging
Preheat oven to 350 degrees Fahrenheit. Cream the butter and sugar together. Mix in the lemon juice and zest. Mix in the flour. Take a small teaspoon and roll into a ball. Dredge in sugar and place on a cookie sheet.
Bake for 15 minutes or until golden.
Just make sure to not eat them all at once.