INT. CARYN’S APARTMENT–DAY
Caryn lounges on the couch, still wearing pajamas that look like they’ve been on her body for a few days. A cup of lemon-blueberry tea steams from the coffee table. Next to the cup is a severely depleted pile of buttery, lemon shortbread.
Mom walks in from the bedroom, fully dressed for a day on the town. She turns down the volume on the blaring television.
Is that all you’re going to do all day? Lay around eating shortbread and watching weepy movies?
I sense that you don’t approve.
I’m going shopping. Want to come?
Caryn rolls over on the couch and stretches.
Mom, it’s Labor Day and I have no desire to do anything that even remotely hints at the idea of labor.
Mom hooks her little pink purse on her arm, which perfectly matches her pink capri pants.
Suit yourself, but you really can’t afford to eat any more shortbread.
Mom leaves and Caryn reaches for another piece.
1 1/2 sticks of salted butter, at room temperature
1/2 cup confectioners’ sugar
1 1/2 cups flour
1 1/2 TB. grated lemon zest
1/2 tsp. lemon extract
1. Preheat oven to 350 degrees.
2. Cream together butter and sugar until light. Sift flour into butter. Add zest and extract and blend until smooth.
3. On an ungreased cookie sheet, press dough into an 8″ square with lightly floured fingers. Smooth top and score into 2″ squares with the back of a knife.
4. Bake until lightly golden on edges, about 20 minutes. Cool on cookie sheet for 10 minutes. Cut into 2″ pieces and continue to cool on wire rack.
Yield 16 cookies.