Lemon Butter Icing

3 Tbs butter
1 1/2 cups icing sugar
1 1/2 tsp lemon juice
3/4 tsp grated lemon rind
about 1 Tbs water

Combine all ingredients using just enough water to make icing easy to spread. Blend well.

Shortbreads

1 cup butter
1/2 cup brown sugar, lightly packed
3-3 1/2 cups sifted flour

Cream butter, gradually add sugar + cream well

Gradually mix in about 2 cups of flour

Turn dough onto floured surface + knead until dough cracks

Roll out to 1/4" thickness (cut with cookiedcutters)

Put on ungreased sheet

Slow oven 300 30-40 minutes

Note from M: can be decorated with candied cherry pieces, patted into rounds instead of rolling out, or have other ingredients (chopped Skor bars, green tea powder) mixed in.