Preheat oven to 350 degrees

Prep:

Grate 1 teaspoon of lemon rind.

Cream the sugar, shortening and butter until smooth. Add the lemon rind and beat for 30 more seconds.

Mix two cups of flour until combined, using a wooden spoon or spatula. Add the last cup of flour and mix until you have a crumbly mixture.

Dump the crumbly dough onto a floured surface.

Knead until the dough comes together. Divide the dough in half and shape each one into a flat disc.

Roll each disc until it’s 1/4 inch thick and cut with a biscuit cutter or a glass. Roll the leftover dough and repeat the process until you’ve used up all the dough. As you cut the cookies, place them on a cookie sheet lined with parchment paper.

Sprinkle the shaped cookies with sugar crystals.

Optional Topping: If you’re using the maraschino cherries, add half a cherry to each cookie. You can use both the sugar and the cherries to decorate.

Bake: Bake for 15-20 minutes or until lightly golden (mine took 18 minutes). Remove from oven.

Cool on baking sheet for about a minute. Then transfer them to a cooling rack. Be careful with these, because they can break easily. That’s why I don’t remove them from the baking sheet right away like I do with most cookies. 

Guava Paste:

Cube 7 ounces of guava paste affiliate link and add to a pan set on medium low heat. Add 5 tablespoons of water and a teaspoon of Cointreau. Cook until the guava is melted and spreadable. 

Guava Garnish:

Place a dollop of guava on each cooled cookie and sprinkle with finishing salt.