We made these cookies on a boat on the Geiranger Fjord ... Using an electric hand-whisk, beat the butter, sugar and lemon zest together in a large bowl until pale and fluffy.
Beat in eggs and vanilla and lemon peel until blended ... Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.
Micro-plane the zest of 1 lemon, and add it to a cup of ricotta. Add lemon juice to taste, plus sugar, a pinch of salt, and one grind of black pepper. Refrigerate. Shortbread: Place the butter and ...