The glazed lemon cookies are a Martha Stewart recipe, and the chocolate dipped shortbread are an Ina Garten recipe. The only thing I changed on the shortbread recipe was that I rolled it into a log and sliced them, vs. rolling them out and using cookie cutters. Rolling pins, cookie cutters and myself do not get along. My way was super easy. They only took 12 minutes to cook, not 20. I dipped them in dark Belgium chocolate from Trader Joes (1lb brick, I used half the brick).
The lemon cookies also only took about 13 minutes to cook, not 15-20.
I will be making both again for sure!
