Delicious Shortbread Fingers That Grew Into a Rich, Round Cookie With a Taste of Lemon

“There are a lot of Scottish people here in the Hawaiian Islands and shortbread cookies are very popular at this time and even all year round,” Janet E. Dykes writes. “These round cookies started with shortbread fingers, now we like them round and crisp with a tangy lemon icing. They can also be frozen for later consumption.”

NANA’S SHORTBREAD COOKIES

1 pound butter, softened

1 cup granulated sugar

5 to 6 cups flour

1/2 pound powdered sugar

2 to 4 tablespoons lemon juice

Red or green maraschino cherries, sliced

Cream butter in mixer until smooth. Add granulated sugar and beat until light and fluffy. Gather dough and divide into 6 portions. With minimum handling and using wax paper or foil, shape each dough into small log. Wrap in foil and refrigerate overnight or until firm enough to slice.

Slice into 1/2-inch pieces and place on ungreased baking sheet. Bake at 275 degrees 45 minutes or until slightly browned on bottoms. Cool on rack.

Blend powdered sugar with lemon juice until smooth. Frost top of each shortbread cookie. Garnish with slice of maraschino cherry if desired. Makes about 6 dozen cookies.

--JANET E. DYKES

Hilo, Hawaii

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