These refrigerator cookies are mixed then shaped into logs to be chilled. The wafers are thin and bake quickly. Fill them with a creamy filling or make them larger for ice cream sandwiches.

See Also

Classic and Simple Homemade Shortbread

Buttery Lemon Spritz Cookies

Chocolate-Dipped Shortbread Logs

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 egg
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda

• Prep Time: 15 minutes
• Cook Time: 5 minutes

• Total Time: 20 minutes
• Yield: 5 Dozen

Preparation

Cream butter and sugar then beat in the lemon zest and lemon juice. Add egg and beat well. Combine the flour, salt and soda and gradually blend into the butter and sugar mixture. Shape the dough into 2 "logs," each about 1 1/2 inches in diameter.

Wrap logs in waxed paper and refrigerate until firm.

Preheat oven to 400° F. Slice the logs into thin wafers and place on greased cookie sheet.

Lower heat to 350° F and bake for about 5 minutes.

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